I love rice pudding. When I had a batch of brown rice leftover from recipe experimentation, I decided to turn it into a pudding. Using elements from my Forbidden Rice Pudding recipe, I came up with this. Easy!
serves 4 to 6
2 cups cooked brown rice
1 can coconut milk (13.5 oz.)
1/4 cup agave
1 teaspoon vanilla extract
1/4 teaspoon salt
Cinnamon, for garnish
Heat rice and coconut milk in a sauce pan. Add agave, vanilla, and salt. Stir. Take off the heat and let cool. Store in the refrigerator but bring to room temperature to serve.
Sprinkle with cinnamon. Enjoy!
Sounds amazing. Tempted to eat it for breakfast!
we did! you should too!