Coconut Brown Rice Pudding

Whiteley Creek Homestead Bed and Breakfast has featured our Native Forest® Organic Coconut Milk in this Coconut Brown Rice Pudding recipe: Coconut Brown Rice Pudding This rice pudding made with coconut milk and sweetened with just a touch of maple syrup, from 12 Steps to Whole Foods by Robyn Openshaw, is a perfect make-the-night-before breakfast. This makes a big batch for a large family or for several meals. Refrigerate extra servings in recycled jars.
  • 1 ½ cups brown rice, rinsed and drained well
  • 3 cups water
  • 1 can coconut milk (Native Forest® Organic Coconut Milk)
  • ¼ cup maple syrup (the real deal, not Aunt Jemima)
  • ½ cup raisins
  • ½ cup unsweetened shredded coconut (Let's Do...Organic Shredded Coconut®)
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp sea salt
  • 1 tsp vanilla
  • optional: 3 eggs or egg substitute (organic, free-range), lightly beaten
Bring water to a boil, add the rice and salt, reduce heat and simmer 45 minutes. In a bowl, whisk together the remaining ingredients. Mix with cooked rice and pour into a lightly oiled 9x13-inch pan. Bake at 350° for 30 minutes. If desired, serve with milk and a sprinkling of cinnamon. Organic Coconut Milk Recipe Click here for printer friendly version Find Great Organic Coconut Milk Recipes Here. Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store. Purchase Native Forest® Organic Coconut Milk 12 Packs at Click Here to find a store near you. Republished by