Coconut Brown Rice Pudding

    (3)
    1 hour 40 min

    I LOVE the nutty taste of brown rice, so I've concocted this recipe. Top with chopped nuts or coconut as desired.


    3 people made this

    Ingredients
    Serves: 8 

    • 125g brown rice
    • 320ml water
    • 1 (400g) tin light coconut milk
    • 150ml evaporated milk
    • 5 tablespoons granular no-calorie sucralose sweetener (such as Splenda©), or to taste
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1 tablespoon treacle
    • 1/2 teaspoon almond extract
    • 1 egg, beaten

    Method
    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Bring the brown rice and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
    2. Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger and treacle to the mixture and mix well.
    3. Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    8

    The molases makes it a little bitter (and not a pretty color). I'd just use white sugar if I made it again.  -  24 Dec 2010  (Review from Allrecipes US | Canada)

    by
    6

    This wasn't bad for a healthier version of rice pudding. It looked kind of sad on the table next to the sugar & butter laden Easter cake, but people did actually eat some. It has a strong resemblance (appearance-wise) to oatmeal. I love sweet, but I thought the 1/3 c. of Splenda for baking was a bit too much- as the recipe says though, to taste. I left the leftovers with a diabetic family member. I wanted to like this more, but alas, I will stick with my sugary junk.  -  06 Apr 2010  (Review from Allrecipes US | Canada)

    by
    3

    This recipe turned out to be very delicious! I will be making it again.  -  06 Feb 2011  (Review from Allrecipes US | Canada)

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