Brown Rice Pudding With Coconut Milk Recipe

Name: Brown Rice Pudding With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 350u00b0 for 1 hour or until liquid has absorbed.
6
If desired, garnish each serving with toasted almonds.

569

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Brown Rice Pudding With Coconut Milk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice Pudding With Coconut Milk

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