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Coconut Brown Rice Pudding

Coconut Brown Rice PuddingI use short grain brown rice for puddings, as it is creamier than long grain. This is a delectable dessert that has a lot of nutritional value. Serves 8.


  • 2 eggs
  • 1 c cooked short grain brown rice
  • 1 c coconut milk
  • 1 c whole dairy milk
  • 1 c dry shredded unsweetened coconut
  • 1/2 c brown sugar, packed
  • 1/2 tsp butter rum extract or vanilla
  • 1/4 tsp cinnamon
  • dash salt


  1. Preheat oven to 300 degrees F and butter 8 half-cup ramekins. Place ramekins in (2) 11″ x 7″ x 2″ baking dishes or similar.
  2. In a large bowl, lightly beat the eggs until foamy and smooth.
  3. Add remaining ingredients and stir well. Spoon mixture into the ramekins.
  4. Pour water around the sides of the ramekins until 1/2 inch deep.
  5. Carefully transfer the baking dishes to the middle rack of the oven. Bake uncovered 40 minutes, or until set up. Cool. Serve warm or chilled, with a sprinkling of coconut and a dollop of yogurt, sour cream, or whipped cream. Cover and chill any leftover puddings and use within a week.

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