Ingredients for Brown Rice Pudding With Coconut Milk
- Brown Rice
- Dried Cranberries
- White Sugar
- Unbleached Cane Sugar
- Ground Cardamom
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup whole milk (or half-and-half/heavy cream for a richer pudding)
- 1 large egg
- 1 teaspoon almond extract
- Slivered Almonds
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How to Make Brown Rice Pudding With Coconut Milk
- Grease a 6-quart slow cooker or oven-safe casserole dish with 1 tablespoon of butter.
- In the prepared dish, combine the cooked brown rice, dried fruit, granulated sugar, brown sugar, and cardamom. Mix well.
- In a medium saucepan, whisk together the coconut milk, milk, and egg until smooth.
- Heat the milk mixture over medium heat, stirring constantly, until heated through but not boiling (approximately 5-7 minutes).
- Remove from heat and stir in the almond extract.
- Pour the warm milk mixture evenly over the rice mixture in the prepared dish.
- **Slow Cooker Method:** Cover and cook on low for 2-2.5 hours, or until the liquid is absorbed and the pudding is creamy.
- **Oven Method:** Preheat oven to 350°F (175°C). Place the prepared dish in the preheated oven and bake for 1 hour, or until the liquid is absorbed and the pudding is set. You may need to cover with foil to prevent over-browning.
- Let the pudding cool slightly before serving.
- If desired, garnish each serving with toasted almonds.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
90g
Fat
69g
Carbs
40g
