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Brown Rice Pudding With Coconut Milk

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“From with a few modifications and substitutions. Both crock pot and oven cooking methods are given. Other dried fruit can be substituted such as dried dates, figs, raisins, etc. Depending on how rich you want the pudding, half and half or heavy cream can be substituted for all or part of the regular milk. (But then it wouldn't be healthy, would it? ;) )”
2hrs 15mins

Ingredients Nutrition

  • 4 -5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
  • 12 cup dried cranberries or 12 cup dried tart cherry
  • 14 cup unbleached white sugar
  • 14 cup unrefined unbleached cane sugar or 14 cup brown sugar
  • 14 teaspoon ground cardamom
  • 1 (15 ounce) can coconut milk (regular or light)
  • 1 13 cups milk (soy milk or rice milk can be substituted)
  • 1 egg (or non-dairy egg substitute)
  • 1 teaspoon almond extract
  • Garnish
  • toasted slivered almonds (optional) or toasted sliced almonds (optional)


  1. Butter the inside of the crock pot or casserole dish.
  2. Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
  3. In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
  4. Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
  5. OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
  6. If desired, garnish each serving with toasted almonds.
  7. Serves 6.

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