Coconut Brown Rice Pudding

    Coconut Brown Rice Pudding


    3 people made this

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

    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

    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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