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    You are in: Home / Recipes / Brown Rice Pudding With Coconut Milk Recipe
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    Brown Rice Pudding With Coconut Milk

    Brown Rice Pudding With Coconut Milk. Photo by michEgan

    1/1 Photo of Brown Rice Pudding With Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Cookgirl's Note:

    From with a few modifications and substitutions. Both crock pot and oven cooking methods are given. Other dried fruit can be substituted such as dried dates, figs, raisins, etc. Depending on how rich you want the pudding, half and half or heavy cream can be substituted for all or part of the regular milk. (But then it wouldn't be healthy, would it? ;) )

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    Units: US | Metric


    • toasted slivered almonds (optional) or toasted sliced almonds (optional)


    1. 1
      Butter the inside of the crock pot or casserole dish.
    2. 2
      Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
    3. 3
      In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
    4. 4
      Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
    5. 5
      OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
    6. 6
      If desired, garnish each serving with toasted almonds.
    7. 7
      Serves 6.

    Ratings & Reviews:

    • on December 18, 2010


      The flavor of this rice pudding is subtle and fantastic. Not too sweet, but creamy and delicious. I used light coconut milk and 2% cow's milk. I also used raw sugar in place of the brown sugar, and chopped figs and golden raisins for the fruit. I am thinking about using dried pineapple and candied ginger the next time I make this. Super recipe - thank you!

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    • on March 26, 2010


      I have been looking for a long time for a rice pudding recipe that is baked in the oven instead of on the stove top. My mother's rice pudding wasn't soupy, it was almost crunchy on top (maybe she cooked it too long..ha ha) and I Iove it that way. I made a large size and my husband and I ate the whole thing over a week's time. Sooooo good! Thank you so much. This is a keeper for me. Joyce

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    • on February 11, 2009


      This was a wonderful dessert! The coconut milk gave it a very light coconut taste and the almond extract was perfect in it. I used the dried cherries. YUM!!! I will be making this again for sure! Thanks for a healthy and VERY tasty recipe!

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    Nutritional Facts for Brown Rice Pudding With Coconut Milk

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 715.7
    Calories from Fat 175
    Total Fat 19.5 g
    Saturated Fat 13.8 g
    Cholesterol 42.8 mg
    Sodium 84.1 mg
    Total Carbohydrate 121.8 g
    Dietary Fiber 6.3 g
    Sugars 22.7 g
    Protein 14.6 g

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