Coconut Brown Rice Pudding
Creamy coconut brown rice pudding simmered in coconut milk and cozy spices. Great for breakfast or dessert!
Ingredients
- 2 cups water
- 1 cup short-grain brown rice
- 1/4 teaspoon salt
- 1 cinnamon stick
- 1 1/2 cup full fat coconut milk, divided
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons of brown sugar
- 1/4 cup toasted almonds
Instructions
- Place the water, salt, and cinnamon stick in a medium pot and bring to a boil. Reduce to low and add brown rice; cover and simmer about 30 minutes. Add 3/4 cup coconut milk, stir, and cover again for another 15-20 minutes or the liquid is almost all absorbed.
- Add vanilla, cinnamon and brown sugar. Fold the raisins into the into the rice, and add remaining 3/4 cup of coconut milk. Stir occasionally for about 10 more minutes or until raisins begin to plump. Serve warm immediately.
- Top each serving with about 2 teaspoons toasted almonds.
- Serves 4