Baked Rice Pudding

Barb: The Coconut Palm Sugar gives this rice pudding a delicate caramel flavor, which is amazing when combined with the nutty taste of brown rice. Who says healthy and delicious can't be friends?

Baked Rice Pudding

1 1/4 cups cooked brown rice

2 1/2 cups milk
 (I use Silk Pure Almond, Unsweetened)
 1/2 cup Coconut Palm Sugar

 4 large eggs, lightly beaten
1 1/2 teaspoon vanilla
 2 tsp ground cinnamon


2/3 cup raisins
Optional 1 tablespoon raw sugar
Garnish:  Faux Whipped Cream
                 
Preheat oven to 350°.
Combine all ingredients in a large bowl and whisk until smooth. Pour into an 8×8-inch buttered baking dish. Sprinkle top with raw sugar for a crustier surface.
Bake 50 to 60 minutes, until pudding is set and a knife inserted comes out clean. 
Store leftovers in the fridge.

Serves:  9