Brown Rice Pudding with Strawberry Sauce

brown rice pudding, dessert, breakfast idea, rice pudding, strawberry sauce

2014 Kids Recipe Challenge winning recipe: 2nd Place! 

Angahd, from Mississauga, thinks kids would like this recipe because it is sweet but really healthy. Using fresh, in- season strawberries adds natural sweetness and great colour.

Kids can help stir and fluff the rice and add the spices. This makes for a nice dessert on a cool evening or a fun weekend breakfast.

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Serves: 2

Serving Size: 1 cup (250 mL) and ½ cup (125 mL) sauce


  1. You can use only one spice if you don’t have both. Simply use 1/2 tsp (2 mL) of either cinnamon or cardamom. 

  2. Store leftover sauce in the fridge for up to 3 weeks in a sealed container. 

  3. 1/4 cup dry brown rice will make around 3/4 cup cooked rice 

  4. Put leftovers away within 2 hours or sooner if they are in a warm location.  



1 cup (250 mL)  

Brown rice

1/4 cup (60 mL) 


1 tsp (5 mL) 

Almond milk or almond coconut milk

3/4 cup (175 mL) 

Brown sugar

1 Tbsp (15 mL)  

Ground cinnamon

1/4 tsp (1 mL) 

Ground cardamom

1/4 tsp (1 mL) 

Strawberry Sauce:


Fresh strawberries

1 cup (250 mL) 


1/2 cup (125 mL)  

Granulated sugar

1 tsp (5 mL)  


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.   

  2. In a small saucepan, combine water, rice and butter. Bring to a boil and stir well to combine. Reduce heat to low; cover and cook for about 40 minutes until water is absorbed and rice is tender. 

  3. Uncover saucepan and using a fork, fluff rice. Add milk and brown sugar and bring to a simmer, stirring often to break rice up a bit. Remove from heat and stir in cinnamon and cardamom. Let mixture cool. 

  4. While the rice is cooking, prepare the strawberry sauce.  Gently rinse the strawberries under cool running water and then quarter them.  

  5.  In a small saucepan, bring strawberries, water and sugar to boil. Cook, stirring often for about 5 minutes. Remove from heat and let cool. 

  6. Divide the rice pudding between 2 bowls and top each with some of the sauce. 

Nutrition Information per serving: 

Calories: 179 kcal

Protein: 3 g

Fat: 4 g

Carbohydrate: 34 g

Fibre: 4 g

Sodium: 90 mg


Last Update – April 4, 2024

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