Brown Rice Pudding With Coconut Milk

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 -5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
• 1/2 cup dried cranberries or 1/2 cup dried tart cherry
• 1/4 cup unbleached sugar
• 1/4 cup unrefined unbleached cane sugar or 1/4 cup brown sugar
• 1/4 teaspoon ground cardamom
• 1 (15 ounce) can coconut milk (regular or light)
• 1 1/3 cups milk (soy milk or rice milk can be substituted)
• 1 egg (or non-dairy egg substitute)
• 1 teaspoon almond extract
• toasted slivered almonds (optional) or toasted sliced almonds (optional)

Recipe

• 1 butter the inside of the crock pot or casserole dish.
• 2 stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
• 3 in a saucepan whisk together the coconut milk, milk, and egg. heat through until hot {{without}} boiling. stir in the almond extract. pour over rice mixture.
• 4 cook on low for 2-2 1/2 hours or until liquid has absorbed.
• 5 oven method: prepare recipe in steps #1 and #2. butter an oven proof 6-quart casserole dish. place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
• 6 if desired, garnish each serving with toasted almonds.
• 7 serves 6.