Brown Rice Pudding With Coconut Milk

Submitted by COOKGIRl

"From healthycooking.com. 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? ;) )"

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 -5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
• 1⁄2 cup dried cranberries or 1/2 cup dried tart cherry
• 1⁄4 cup unbleached white sugar
• 1⁄4 cup unrefined unbleached cane sugar or 1/4 cup brown sugar
• 1⁄4 teaspoon ground cardamom
• 1 (15 ounce) can coconut milk (regular or light)
• 1 1⁄3 cups milk (soy milk or rice milk can be substituted)
• 1 egg (or non-dairy egg substitute)
• 1 teaspoon almond extract

• Garnish

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

directions

1. Butter the inside of the crock pot or casserole dish.
2. Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
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. Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
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. If desired, garnish each serving with toasted almonds.
7. Serves 6.

Reviews

[karlhalls10]

I had been wanting a backed rice pudding that was no sugar, brown rice and coconut milk. I made this recipe using 3 cups cooked brown rice, Stevia made to equal measure of sugar, Swerve brown sugar replacement and since I didn't have dried cranberries I used some giant raisins I had just bought at Sprouts. I cooked the brown rice in the Hot Pot and baked it in a casserole set in water for 1 hour and 45 minutes in 350 degree oven. cut to 325 last 30 minutes.

 

[Aunt Willie]

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!

 

[joyceslater]

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

 

[michEgan]

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!