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Coconut Brown Rice Pudding

Coconut Brown Rice Pudding Coconut Brown Rice Pudding
Coconut Brown Rice Pudding
  • Yield: 4 cups
  • Serving: For 4 People
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 160
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 0 mg
  • Fat Content: 3.5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2 g
  • Serving Size: 1/2 cup
  • Sodium Content: 20 mg
  • Sugar Content: 10 g
  • Trans Fat Content: 0 g

Recipe developed for USA Rice by Kara Lydon, RD, LDN, RYT

Ingredients

  • 1 cup U.S.-grown short grain brown rice
  • 1 can light coconut milk
  • 2 cups water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 cup raisins
  • slivered almonds (optional)
  • coconut whipped cream* (optional)
  • Ingredients for Coconut Whipped Cream:
  • 1 can full-fat coconut milk
  • 1 tsp maple syrup (optional)

Instructions

For Coconut Brown Rice Pudding:

  1. In a slow cooker, add rice, coconut milk, water, syrup, and vanilla and cook on low for 3 1/2 hours or until liquid is absorbed.
  2. Stir in cinnamon and add more as desired to taste. Stir in raisins.
  3. Top with coconut whipped cream and/or slivered almonds (optional)

*For Coconut Whipped Cream (optional):

  1. Store the can of coconut milk in the fridge overnight.
  2. Place a medium-sized mixing bowl in the freezer for five minutes or so before you're ready to whip the cream.
  3. Open the can of coconut milk and discard the semi-clear liquid that's sitting at the top.
  4. Add remaining coconut milk to the chilled mixing bowl and using an electric mixer, whip until stiff peaks begin to form (about 5 minutes).
  5. Add maple syrup to sweeten and whip to combine (optional)

 

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