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.
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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 Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com
