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Snack recipe · from the recipe book

Coconut Cinnamon Brown Rice Pudding

Nutty, chewy brown rice simmered in skim milk and coconut milk with cinnamon, brown sugar and raisins, chilled until thick and spoonable.

Coconut Cinnamon Brown Rice Pudding

Ingredients

  • ⅔ cup110 gLong-grain brown rice, dryrinsed
  • 1¼ cups300 gWater
  • 2¼ cups (530 ml)550 gSkim milk
  • 1 cup250 gCoconut milk, cannedstirred well
  • ¼ cup packed55 gBrown sugarpacked
  • 1½ tsp4 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisins
  • 1¼ tsp5 gVanilla extract

Steps

  1. Rinse the brown rice in a sieve under cold water and drain well.
  2. Put the rice and the water in a medium heavy pot, bring to a boil, then cover and simmer on low for 25 minutes until most of the water is absorbed.
  3. Stir in the skim milk, coconut milk, brown sugar, cinnamon and salt, and bring back to a gentle simmer over medium heat.
  4. Simmer uncovered on low for 40 to 45 minutes, stirring often and scraping the bottom, until the rice is tender and the pudding is creamy and thick.
  5. Stir in the raisins and vanilla and cook 5 minutes more so the raisins plump.
  6. Take the pot off the heat and let the pudding cool for 15 minutes, stirring once or twice.
  7. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surface and chill for at least 2 hours until cold and set.
  8. Stir each pudding gently before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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