I was involved in a Facebook ‘conversation’ recently about bread pudding. Yum! That got me thinking about the leftover brown rice I had sitting in the refrigerator at the time.
We made the switch quite a few years ago from white rice to brown. Though the cooking of it took some getting used to….it does take about twice as long to get it ‘perfect’…..as well as the texture, it is a family favorite now. We’ll never go back!
Could I use it to create something delicious? My thoughts quickly turned to the fact that my younger three children are now dairy-free, so I decided to try my hand at making a dairy-free rice pudding.
I used this recipe for Dairy Free Rice Pudding as my guideline, and this is the recipe that I ended up with.
- 1 1/2 cups leftover brown rice
- 1 3/4 cups almond milk
- 1/4 cup coconut
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 3 eggs
- 3/4 cups sugar
- Heat almond milk in microwave for about 2 minutes, or until hot, but do not let it boil.
- Using your hand mixer, blend eggs.
- Add sugar slowly while mixing until all is incorporated.
- Measure in cinnamon, salt, and vanilla.
- Pour in hot almond milk and blend until frothy.
- Place rice and coconut into greased casserole dish, and pour egg mixture over top.
- Place hot water into a larger casserole dish and then put the dish with the rice mixture into it until the water is about half way up the dish.
- Place in 350 degree oven, and bake for about an hour.
- When a knife comes out clean you will know the dish is ready to serve.
One thing I need to mention is that, after being stored in the refrigerator for a night, there was a watery residue left in the bowl. It did not affect the taste of the pudding in my opinion and was easy to leave behind when serving.
I hope you enjoy this dairy free dessert as much as we did!