Creamy Brown Rice Pudding


2 liters milk

1 cup brown sugar

1 cup Jordan Farms Brown Rice / Harvester’s Brown Rice

4 eggs beaten

¼ teaspoon salt 



  1. Cook rice in sugar and milk in low heat for 1 hour . Cover and stir often.

  2. When the texture becomes creamy take off from heat and slowly add the beaten eggs. Continue stirring and add the salt.

  3. Pour in a pan, cover with plastic wrap and  leave to cool. You may place it in a pan with ice to make it cool faster.

  4. Chill for 4 hours or overnight.

  5. Serve in bowls and add more milk or top with fruits if desired.