Baked Coconut Brown Rice Pudding


A few weeks ago, I had a cup of delicious rice pudding at Sarabeth’s restaurant. It was just sweet enough and very creamy. Since then, I’ve had rice pudding on my mind. Traditionally, rice pudding is made with white rice, milk, and lots of sugar. I set about to create a healthier version with brown rice and natural sweetners. It takes a while to bake — 1 hour — but only takes about 5 minutes to make. Perfect or a dinner party, as it can cook while you eat! (and it’s good — oh, is it good!)


2 c cooked short grain brown rice
1 can coconut milk
1/2 c maple syrup
1/4 c raw sugar (you can reduce or omit if you prefer things on a less sweet side)
zest of 1 lemom
juice of 1/2 lemon
3/4 tsp cardamon powder
1/2 tsp nutmeg
1/4 tsp ground cloves

Pre-heat oven to 375 degrees. Mix all of the ingredients into a large bowl; transfer to a casserole dish. Cover and bake for an hour; stir halfway through. Remove from oven and let sit for 15 minutes. Enjoy!


8 thoughts on “Baked Coconut Brown Rice Pudding

  1. Nate says:

    Very nice flavors there. How’s the consistency compared to white rice puddings?

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  2. Christina says:

    I made this and it took nearly 2.5 hours. I used brown Jasmine rice, could this be why? I also had to add an extra cup and a half of milk half way through. In the end it had a yummy flavor but the rice was not as soft as I would have liked. Im sure next time it will be better! Great flavors 🙂

    • heather says:

      it sounds like you used raw rice, dear. i did that the first time i made the other kind, and it did take 47 forevers to cook and WAY more milk than called for.

  3. sweetcomice says:

    Hi Hadley
    thanks for the delicious recipe. my husband and I are always looking for recipes with brown rice. I did cut back on the lemon zest just a bit, and didn’t add the raw sugar. The coconut really stands out, plenty sweet. great site I will visit often. Georgia

    • Carey Seward says:

      This sounds great! As soon as I get an oven, I’m going to try it.
      Rice pudding can be as simple as stirring cooked brown rice on the stove over low, frequently adding a little soy milk. In college, my vegetarian dinner club would make this all the time, chatting and stirring for 30 or 40 minutes until the pudding looked really thick and creamy. Sometimes we’d add chopped apples, raisins, or top with agave or maple syrup or a dash of cinnamon, but usually we’d just have it plain. It’s a perfect little dab of dessert and since we’d have tea and cook it after dinner, the timing was nice, too.

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