Baked Brown Rice Pudding with Dried Fruit

Baked Brown Rice Pudding with Dried Fruit

Serves 6 to 8

This fragrant, whole grain dessert features coconut milk for richness and dried fruits for sweetness.

  • Natural cooking spray
  • 2 eggs, lightly beaten
  • 1 (13.5-ounce) can light coconut milk
  • 1/4 cup cane sugar
  • 2 cups cooked brown rice
  • 1 teaspoon pure vanilla extract
  • 1 lemon, Zest of
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup dried chopped apricots
  • 1/4 cup dried cherries
  • 2 tablespoons raisins
  • 1/4 cup sliced almonds, toasted (optional)
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Preheat oven to 375°F. Lightly grease a (9-inch) baking dish with cooking spray; set aside.

In a large bowl, stir together eggs, coconut milk, sugar, rice, vanilla, zest, cinnamon, nutmeg, apricots, cherries and raisins. Spread mixture evenly in the prepared dish. Cover with foil and bake for 30 minutes. Remove foil, stir, and continue baking, uncovered, until liquid is almost absorbed and rice is very tender, about 30 minutes more. Set aside to let cool for 10 minutes, then top with almonds and serve.

Nutritional Info: 
Per Serving:210 calories (60 from fat), 7g total fat, 3.5g saturated fat, 60mg cholesterol, 30mg sodium, 33g carbohydrate (2g dietary fiber, 14g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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