Tropical Coconut Brown Rice Pudding
Dive into a creamy, indulgent dessert that brightens your table with flavors of the tropics. This Tropical Coconut Brown Rice Pudding combines fragrant brown jasmine rice with the sweetness of dried fruits and the rich creaminess of coconut milk, making it a perfect balance of health and comfort. With variations for both the crock pot and oven, this delightful treat is versatile for casual family dinners or festive occasions. Feel free to explore different dried fruits like figs, dates, or raisins for a custom twist. This pudding offers a warm, nostalgic flavor profile while allowing room for indulgence sans the guilt—unless, of course, you decide to go extra rich with cream! Enjoy this dish hot or cold, garnished with toasted almonds for a delightful crunch.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Aromatic brown rice, cooked
4-5 cups (Use brown jasmine or brown basmati rice.)
Dried cranberries or dried tart cherries
1/2 cup (Use either option as per taste.)
Unbleached white sugar
1/4 cup (Regular sugar.)
Unrefined unbleached cane sugar or brown sugar
1/4 cup (Choose based on preference.)
Ground cardamom
1/4 teaspoon (Freshly ground if possible.)
Coconut milk
1 (15-ounce) can (Regular or light, based on preference.)
Milk
1 1/3 cups (Soy milk or rice milk for a dairy-free version.)
Egg or non-dairy egg substitute
1 (If vegan, use non-dairy egg substitute.)
Almond extract
1 teaspoon (Pure extract recommended.)
Toasted slivered or sliced almonds
Optional (Garnish before serving.)
Instructions
1
Preheat your crock pot or oven. For the oven, set it to 350°F (175°C).
2
Butter the inside of the crock pot or an oven-proof casserole dish to prevent sticking.
3
In a mixing bowl, stir together the cooked brown rice, your choice of dried fruit, both sugars, and ground cardamom until evenly combined.
4
In a separate saucepan, whisk together the coconut milk, regular milk, and egg (or non-dairy substitute). Heat the mixture over medium heat until hot but not boiling, then remove from heat and stir in the almond extract.
5
Pour the warm coconut mixture over the rice and fruit mixture, ensuring everything is evenly coated.
6
If using a crock pot, cook on LOW for 2 to 2.5 hours, or until the liquid has absorbed. For oven method, bake for 1 hour, or until the liquid is absorbed.
7
Once cooked, allow to cool slightly. Serve warm or chilled, garnished with toasted almond slices if desired.
Nutrition Information
7.5g
Fat
30g
Carbs
2.5g
Protein
3.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Brown Rice Pudding?
It is a creamy, indulgent dessert made with fragrant brown jasmine rice, dried fruits, and coconut milk, offering flavors of the tropics.
What type of rice is best for this recipe?
Aromatic brown rice, specifically brown jasmine or brown basmati rice, is recommended for the best flavor and texture.
Can I cook this in a slow cooker?
Yes, you can cook it in a crock pot on LOW for 2 to 2.5 hours until the liquid is absorbed.
How do I prepare this in the oven?
Preheat your oven to 350°F (175°C) and bake the mixture in a buttered casserole dish for approximately 1 hour.
Is this rice pudding vegan-friendly?
Yes, it can be made vegan by using a non-dairy egg substitute and a plant-based milk like soy or rice milk.
What dried fruits work well in this pudding?
The recipe suggests dried cranberries or tart cherries, but you can also use figs, dates, or raisins.
Should I use regular or light coconut milk?
You can use either regular or light coconut milk depending on your personal preference for richness.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content of this dessert?
This pudding contains 7.5g of fat per serving.
Does this recipe contain fiber?
Yes, it provides about 3.3g of fiber per serving, largely due to the use of brown rice.
What spices are used for seasoning?
Ground cardamom is used to provide a warm, aromatic flavor profile.
Do I need to grease the cooking container?
Yes, you should butter the inside of the crock pot or oven-proof dish to prevent the rice from sticking.
Can I use almond extract in this recipe?
Yes, one teaspoon of pure almond extract is added to the milk mixture for extra flavor.
What is the recommended garnish?
Toasted slivered or sliced almonds are recommended for a delightful crunch on top.
Can I serve this pudding cold?
Yes, this dish can be enjoyed both hot and chilled.
How much rice is needed?
The recipe calls for 4 to 5 cups of cooked aromatic brown rice.
What kind of sugar should I use?
The recipe uses a combination of 1/4 cup unbleached white sugar and 1/4 cup of either unrefined cane sugar or brown sugar.
How do I mix the liquids?
Whisk together the coconut milk, milk, and egg in a saucepan and heat until hot but not boiling before adding the extract.
Is this a gluten-free dessert?
Based on the ingredients like rice and coconut milk, it is naturally gluten-free, but always check your specific brand of extracts and additives.
Can I make this extra rich?
Yes, the description notes that you can use cream if you want to go for an extra indulgent version.
Is the cardamom freshly ground?
The recipe suggests using freshly ground cardamom if possible for the best aroma.
How many ingredients are required?
The recipe requires 10 main ingredients.
What is the protein content?
There are approximately 2.5g of protein per serving.
How many carbohydrates are in this pudding?
There are 30g of carbohydrates per serving.
What size can of coconut milk should I use?
A standard 15-ounce can of coconut milk is required.
Can I use soy milk?
Yes, soy milk is a perfectly acceptable substitute for regular milk in this recipe.
Is this recipe categorized as a comfort food?
Yes, it is tagged as both a healthy dessert and a comfort food.
Do I add the egg directly to the rice?
No, the egg should be whisked into the milk and coconut milk mixture and heated before being poured over the rice.
When do I add the toasted almonds?
Toasted almonds should be added as a garnish just before serving.
How do I know when the pudding is done?
The pudding is ready once the liquid has been fully absorbed by the rice.