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.