I remember my mom’s rice pudding when I was a kid. It was thick and custardy, cinnamony, hot and filling, with tons of treats in the form of soft raisins, that exploded when my tongue squeezed them.
We have gluten-free, dairy-free people in our circles and I have one granddaughter who hates raisins, so I made up my own recipe for rice pudding. Enjoy!
Mix these ingredients in a casserole dish:
- 3 or 4 cups cooked brown rice
- 1 cup shredded coconut, unsweetened
- I cup dried cranberries
- 2 TBSP cinnamon
In a bowl, mix:
- 3 slightly beaten eggs
- 1 can coconut milk
- ¼ to ½ cup maple syrup, depending on your sweet tooth
Pour wet into dry ingredients and stir until evenly mixed. Cover with lid or foil. Bake at 350F for one hour or until the edges are light brown and the pudding centre puffs up slightly.
Cool but serve warm, if you like, with more coconut milk or coconut ice cream, or a bit of maple syrup drizzled overtop.