Looking for a healthy dessert option? Go no further than this brown rice pudding recipe. By using brown rice instead of white rice and coconut milk instead of dairy milk – this traditional recipe has a healthy spin. The mix of spices and sweetness really hits the spot.
Brown Rice Pudding
- 1 cup uncooked organic brown rice or brown basmati rice
- Grass-fed butter or raw organic coconut oil
- 1 (13.5-ounce) can full-fat unsweetened coconut milk (1 ½ cups)
- ½ cup raisins or currants
- ¼ cup raw organic coconut oil
- 1 tablespoon egg replacer, or 2 large pasture-raised organic eggs
- 1 tablespoon organic pure vanilla extract
- 1 teaspoon freshly ground pink Himalayan salt or sea salt
- 1 teaspoon organic ground Ceylon cinnamon, plus extra for topping
- ½ teaspoon organic pumpkin pie spice, plus extra for topping*
- 3 to 4 dropperfuls vanilla-flavored liquid stevia, or 1 tablespoon Grade A Dark Amber or C maple syrup, or 1 ½ teaspoons organic coconut sugar
- ⅓ cup chopped raw walnuts or raw pecans(optional)
- 1½-quart baking dish
- In a medium saucepan set over high heat, bring 2 cups water to a boil, reduce the heat to a low simmer, and add the brown rice and some butter.
- Cover and cook the rice for 20 to 30 minutes, until the water has been absorbed and the rice is fluffy; brown basmati rice will take 10 to 14 minutes. (It can be slightly undercooked as it will absorb more liquid when baking in the oven.)
- Meanwhile, preheat the oven to 350F.
- Add the coconut milk, raisins, coconut oil, egg replacer, vanilla, sea salt, cinnamon, pumpkin pie spice, stevia, and walnuts (if using) to the cooked rice in the saucepan. Mix well.
- Transfer the rice mixture to a 1 ½-quart baking dish. Top with a sprinkle of cinnamon and pumpkin pie spice.
- Bake for about an hour or until the pudding is firm.
- Let the pudding cool for 30 minutes, or serve warm with Mama Z's Vanilla Ice Cream or Coconut Whipped Cream.
Dessert before dinner? This brown rice pudding makes a great sweet snack option.