Brown Rice Pudding (With Vegan Option)
Supplies
- 1½-quart baking dish
Ingredients
- 2 cups purified OR distilled water
- 1 cup uncooked organic white arborio rice OR organic brown rice OR organic brown basmati rice
- 1 tablespoon grass-fed organic sea-salted butter OR 1 tablespoon coconut oil, extra-virgin AND unrefined AND 1 pinch pink Himalayan salt OR sea salt, ground
- 1 (13.5-ounce) organic full-fat unsweetened coconut milk (1½ cups)
- 1/2 cup organic unsweetened raisins OR currants PLUS more if desired
- 1/4 cup coconut oil, extra-virgin AND unrefined
- 2 large pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 4 tablespoons purified OR distilled water
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- 1 teaspoon organic ground Ceylon cinnamon PLUS extra for topping
- 1/2 teaspoon organic pumpkin pie spice powder PLUS extra for topping*
- 3-4 droppersful vanilla-flavored liquid stevia OR 1 tablespoon Grade A Dark Amber maple syrup, organic OR 1½ teaspoons organic coconut sugar
- 1/3 cup chopped organic raw pecans OR walnuts OR a mix (optional)
Instructions
- In a medium saucepan set over high heat, bring 2 cups of 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 20-30 minutes, until the water has been absorbed and the rice is fluffy; brown basmati rice will take 10-14 minutes.
- Meanwhile, preheat the oven to 350°F. Add the coconut milk, raisins, coconut oil, eggs, vanilla, sea salt, cinnamon, pumpkin pie spice, stevia, and pecans (if using) to the cooked rice in the saucepan. Mix well.
- Transfer the rice mixture to a 11⁄2-quart baking dish. Top with 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 Milk Whipped Cream.
Notes
Whenever possible, we recommend using organic, non-GMO ingredients.