Written by Kelly @ Eyes On the Source, Contributing Writer
Spring is going to be arriving soon, probably not as soon as some of us might like. 🙂 For many of you, it has been a very cold, long winter! So, I am here with some warm and cozy comfort food for you today. Coconut Milk Brown Rice, a simple and not too sweet treat!
Coconut milk contains essential fatty acids for a healthy heart and immune system and even healthy hair and skin. It is so versatile as well, as it can be used in pasta, rice, meat and even dessert dishes. Rice pudding has long been a favorite of mine, but traditional store bought versions are full of sugar and overly processed. Try this for a different healthier twist on an old favorite!
Coconut Milk Brown Rice Pudding
What you need:
- 1 (13-16 ounce) can Coconut Milk
- 1 Tbsp Maple Syrup
- 2 cups cooked Brown Rice
- 1 teaspoon Vanilla Extract
- Cinnamon (optional)
- Raisins, shredded Coconut, Walnuts or Pecans (optional)
What to do:
Heat the coconut milk just to a simmer, stirring often so it will not burn. Once it simmers, stir in Maple Syrup, Vanilla and Brown Rice. Cook over low heat until most of the milk is absorbed. Can be served warm as a dessert, but also great for breakfast. Top with shredded coconut, raisins, cinnamon, walnuts or pecans. If it becomes dry or sticky, pour a little warm unsweetened coconut milk over the top before serving.
Hope this offers you some warmth until spring has officially sprung! 🙂
Do you have any recipes you have swapped out for healthier versions? Please, share with us!
About Kelly
I haven’t made rice pudding in ages! This looks yummy!