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Gingered brown rice pudding

December 12, 2017 | UCI Health
gingered brown rice pudding

Think of this gingered rice pudding as a stealth good-for-you dessert.

It’s loaded with ginger, an ingredient renowned for its ability to relieve indigestion and boost immunity.

“This flu season, take ginger to help boost your immunity and fight off viral and bacterial infections,” recommends Katie Rankell, RD, program director at the UCI Health Weight Management Program.

It also substitutes processed white rice for healthier brown rice.

“Brown rice is a whole grain and therefore provides you with more nutrients, such as fiber, vitamins, minerals and antioxidants,” Rankell says.

And although it’s still a carbohydrate, brown rice will slow any rise in blood sugar, thanks to its high fiber content.

Despite the benefits of gingered brown rice pudding, it’s wise to practice moderation — after all, it’s still dessert.

Gingered Brown Rice Pudding


  • 2 cups water
  • 1 cup brown rice
  • 1-1/2 cups 1% milk
  • 1 cup artificial sweetener
  • 1 cup crystallized ginger, finely chopped
  • 1 cup whipped cream 
  • Orange slices, optional


Bring water and rice to a boil in a small saucepan. Cover and reduce heat to low. Cook for about 30 minutes.

Add 1 cup milk and continue cooking for 15 minutes, or until milk is absorbed. Turn off heat.

Add final 1/2 cup milk. Stir in artificial sweetener and ginger. Let sit for about 15 minutes.

Rice will continue to absorb milk, but there should be some liquid. Add more milk if necessary.

Serve warm with a dollop of gingered whipped cream or refrigerate and serve cold. Garnish with thin orange slices, cinnamon or star anise, if you like.

Nutrition information

Serves 6

  • 156 calories
  • 4.5 g protein
  • 1.5 g fat
  • 3 mg cholesterol
  • 31 g carbohydrates
  • 1 g fiber

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