- Canola spray oil
- 2 eggs, lightly beaten
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup sugar
- 2 cups cooked brown rice
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/3 cup dried chopped apricots
- 1/4 cup dried cherries
- 2 tablespoons raisins
- 1/4 cup sliced almonds, toasted
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.
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