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?
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 |