Coconut-Raisin Rice Pudding
Gluten-free
- 1/4 cup coconut oil, liquid
- 3 eggs
- 2 cups water mixed with 2 tablespoons coconut cream concentrate
- 1 cup organic whole milk
- 1 cup organic whole sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 1/2 cups cooked brown rice (mixed beans optional)
- 3/4 organic raisins
- 3 tablespoons coconut flour
- 3/4 cup organic flaked coconut
Preheat oven to 325 degrees F.
Place coconut oil in a 9x13 baking dish; set aside.
In a large bowl, combine the eggs, water, milk, sugar, vanilla, nutmeg and salt. Stir in the rice, raisins and coconut flour. Pour into prepared baking dish.
Bake pudding (uncovered) for 30 minutes. Sprinkle flaked coconut on top and bake for an additional 15 minutes or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.
Recipe submitted by Caryn, Sacramento, CA
|
| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
[Add Comment]
Hi, this looks delicious! Will other flour or thickening agent work if one doesn't have coconut flour? Also have you tried it with honey instead of sugar? thanks for your help
# Posted By caroline
| 2/9/11 12:05 PM
thanks for this tasty recipe. My family enjoyed this very much. i did not have coconut flour, so used corn starch as a thickener. I also like the taste of cardamom and cinnamon, so I added that. For my oven, I needed to cook it about an hour. Excellent!
# Posted By Caroline
| 9/20/11 6:23 PM
[Add Comment]
