Who doesn’t love the comfort of a warm bowl of baked rice pudding on a cold winter day? When it’s made with healthy ingredients, you can feel like you’re doing something good for your health! And best of all, this baked rice pudding is gluten-free and dairy-free.
Brown rice is high in fiber and phytonutrients. High quality agave is low-glycemic and full of vitamins and minerals. Eggs are an excellent source of high quality protein, vitamins, and minerals. They are especially high in lutein and zeaxanthin. Coconut milk is a rich source of “good fats”. The sea salts I recommend are alkalizing and contain trace minerals. Raisins are high in antioxidants and boron.
2 cups cooked short grain brown rice (I use Lundberg organic)
1 organic egg, lightly beaten
1-3/4 cups unsweetened LIGHT coconut milk (Native Forest Light or Thai Kitchen Lite …shake can well before opening)
scant 1/4 teaspoon fine ground Celtic sea salt
3 tablespoons high quality agave
2 teaspoons pure vanilla extract
1/4 cup organic raisins
sprinkle of ground cinnamon powder
Preheat oven to 350º.
Mix egg, coconut milk, 2 tablespoons of the agave, vanilla extract, salt, and raisins in a 2 quart (oven-safe) casserole dish. Add cooked rice and mix. Sprinkle cinnamon over top and bake uncovered for 1 hour. Top should be firm. Allow to cool to a warm temperature then mix the contents (to a pudding texture). Add remaining 1 tablespoon agave and mix.
Serve warm. Store leftovers in refrigerator.