Brown Rice Pudding With Coconut Milk

Recipe by COOKGIRl
READY IN: 2hrs 15mins


  • 4 -5
    cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
  • 14
    cup unbleached white sugar
  • 14
    cup unrefined unbleached cane sugar or 1/4 cup brown sugar
  • 14
    teaspoon ground cardamom
  • 1
    (15 ounce) can coconut milk (regular or light)
  • 1 13
    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)


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