Autumn Comfort Rice Pudding

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 4.3 g
  • Cholesterol: 0.6 mg
  • Sodium: 53.4 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Autumn Comfort Rice Pudding calories by ingredient
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A hearty and sweet traditional dessert that uses NO refined or substitute sugar! A hearty and sweet traditional dessert that uses NO refined or substitute sugar!
Number of Servings: 8


    1 1/2 cups medium grain brown rice
    1/3 cup Craisins (reduced sugar variety)
    1/3 cup roughly chopped pecans
    3 cups water
    2 cups unsweetened almond milk
    1 cup nonfat milk
    1/3 cup raw wild honey
    2 tsp vanilla
    1 tbsp cinnamon
    1 tsp nutmeg


* Raw wild honey is widely available at farmer's markets, Whole Foods, and Trader Joe's.

* For a bigger punch of cinnamon flavor, steep a cinnamon stick with the rice while it's cooking in the oven.

* If you want to avoid extract or alcohol distilled vanilla, substitute 1 whole vanilla bean (split lengthwise down the middle and scrape seeds out with the dull edge of a knife)

* Use 3 cups of almond milk to make this non dairy and vegan.


Preheat oven to 450

Over the stove on medium heat (or in a rice cooker), combine rice and water, cook until just underdone (about 20 minutes).

In a separate bowl, combine almond & nonfat milk, honey, and vanilla. Transfer rice to an oven safe container, add craisins and milk/honey mixture and combine thoroughly. Stir in 1 tsp of the vanilla (or the scrapings from a vanilla bean) and 1 tsp of the cinnamon.

Cook in the oven, covered, for 45 minutes. While that is cooking, finely grind the pecans until it begins to form a paste. After 45 minutes, stir in the pecan butter thoroughly and cook for another 15-20 minutes uncovered.

Let pudding stand for 10 minutes after removing it from the oven. It will still be a little liquidy, but will thicken as the dessert cools. Stir in remaining vanilla, cinnamon, and honey. Scoop 2/3 cup servings into desert bowls and top with berries or apples, if desired.

Serving Size: Makes 8 servings (2/3 cup each)

Number of Servings: 8

Recipe submitted by SparkPeople user BURNEDEVE.

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