Brown Rice Pudding With Coconut Milk Recipes

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CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 10

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g

BROWN RICE PUDDING WITH COCONUT MILK



Brown Rice Pudding With Coconut Milk image

From healthycooking.com. with a few modifications and substitutions. Both crock pot and oven cooking methods are given. Other dried fruit can be substituted such as dried dates, figs, raisins, etc. Depending on how rich you want the pudding, half and half or heavy cream can be substituted for all or part of the regular milk. (But then it wouldn't be healthy, would it? ;) )

Provided by COOKGIRl

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

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 white 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)

Steps:

  • Butter the inside of the crock pot or casserole dish.
  • Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
  • 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.
  • Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
  • 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.
  • If desired, garnish each serving with toasted almonds.
  • Serves 6.

Nutrition Facts : Calories 715.8, Fat 19.5, SaturatedFat 13.8, Cholesterol 42.8, Sodium 84.1, Carbohydrate 121.8, Fiber 6.3, Sugar 22.7, Protein 14.7

SLOW-COOKER COCONUT BROWN RICE PUDDING



Slow-Cooker Coconut Brown Rice Pudding image

Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
3 cups coconut water
One 13.5-ounce can lite coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups short grain brown rice
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon finely grated lime zest

Steps:

  • Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
  • Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.

COCONUT BROWN RICE PUDDING



Coconut Brown Rice Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 (13 1/2-ounce) cans light coconut milk
3 1/4 cups milk
3/4 cup short-grain brown rice
1/4 teaspoon fine salt
1/2 cup sugar
Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream

Steps:

  • Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
  • Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
  • To serve, top with brown sugar, banana, and a scoop of ice cream.

Nutrition Facts : Calories 284 calorie, Fat 8 grams, SaturatedFat 6.5 grams, Cholesterol 8 milligrams, Sodium 169 milligrams, Carbohydrate 47 grams, Fiber 1 grams, Protein 8 grams, Sugar 23 grams

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

BROWN RICE PUDDING III



Brown Rice Pudding III image

I love rice pudding, but since I've been trying eat 'smarter' and I LOVE the nutty taste of brown rice, I've concocted this recipe. This works great when I make a large batch of rice and have yummy leftovers. The pudding may be topped with chopped nuts or coconut as desired.

Provided by cubgirl1960

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

⅔ cup brown rice
1 ⅓ cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®), or more to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 tablespoon molasses
½ teaspoon almond extract
1 egg, beaten

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
  • Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 14.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 35.1 mg, Sugar 3.2 g

RICE PUDDING (MADE WITH COCONUT MILK)



Rice Pudding (Made With Coconut Milk) image

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.

Provided by Christie

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup uncooked arborio rice
water
1 cinnamon stick
1 cup coconut milk (2 cups if not using milk)
1 cup 1% low-fat milk
1 -2 teaspoon vanilla
1/4 cup brown sugar (not packed)
1/2 teaspoon fresh lemon rind (optional)

Steps:

  • Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  • Remove cinnamon stick.
  • Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  • Add lemon rind and simmer until almost all liquid is absorbed.
  • (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • Serve with cinnamon, or mango slices and vanilla ice cream.

Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6

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From ambitiouskitchen.com
Reviews 1
Category Dairy Free, Dessert, Gluten Free
Cuisine American
Estimated Reading Time 3 mins
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