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  • 3 eggs, beaten
  • 1 1/2 cups 1 percent low-fat milk
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 1 cup cooked brown rice
  • 1/2 cup dried cherries
  • 1/2 cup almonds, toasted, coarsely chopped (optional)


  1. Preheat oven to 350F.
  2. Combine eggs, milk, sugar, vanilla, almond extract and cinnamon in a medium mixing bowl.  Beat until well combined (but not foamy.) Stir in rice and cherries. Pour mixture into 1 1/2-quart casserole dish. Place dish in a 2-quart square baking dish or pan on an oven rack. Pour boiling water into the baking dish around the casserole dish to a depth of 1 inch.
  3. Bake 45 to 55 minutes, until a knife inserted near center comes out clean. Serve warm or room temperature. Garnish with almonds.

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The recipe was originally published as Cherry Almond Brown Rice Pudding on

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