Unlike packaged puddings, mine is gluten-free, dairy-free and sugar-free, and you just can't beat that fresh homemade taste. I like it hot or cold, depending on my mood, and the weather. Tonight I topped it with cinnamon, and Hunza organic golden raisins, which I soaked for an hour to make them plump and moist. You could also add the raisins to the recipe and bake them in the dish. Indian Rice Pudding:
This is for a big batch because I like to have lots of leftovers.
3 cans of coconut milk
4 beaten eggs
3/4 to 1 cup cooked brown rice
1/2 cup agave
1 dropper-full vanilla liquid stevia
Bake at 350 for one hour.
I love the crust that forms on top.
8 comments:
Question... what exactly is agave? Is it sugar free?
You should research agave and decide for yourself. I substitute honey or coconut sugar in place of agave now days, most of the time.
Hey Kelly! I hope you are all well. I made your Indian rice pudding tonight and it turned out well. I am glad I looked it up on your website so I could see your photo of it, mine looks just like it. Thanks once again-Dawn
I am making this tonight. I love rice pudding. It is in the oven right now and I am so excited..............
I'm making this as my first recipe of yours! It's in the oven now. It looked like way too much liquid and not enough rice. I used regular (14oz) cans of coconut milk. Was I supposed to use tiny cans?
That is how I make it. It will thicken as it cools, but it isn't a very thick pudding :-)
It came out more like coconut soup! I bet it's because I used light coconut milk from Trader Joe's instead of regular coconut milk. I'll have to try it again. The flavor was good!
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