Coconut Brown Rice Pudding

Coconut Brown Rice Pudding

By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

A delicious, hearty breakfast that can easily be transformed into a healthy dessert, {vegan} coconut brown rice pudding made in the slow cooker, spiced with cinnamon and minimally sweetened.

When I saw the theme for the USDA Rice Federation contest via Recipe Redux, there was no question as to what I would make. A food from my childhood that I’ve never made and haven’t even eaten in years. Rice pudding.


  • 1 cup U.S.-grown short grain brown rice
  • 1 can light coconut milk
  • 2 cups water
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 cup raisins
  • Optional topping: coconut whipped cream , slivered almonds
Read the whole recipe on Kara Lydon » The Foodie Dietitian Blog