This brown rice pudding is sweetened with banana, crystallized ginger, and raisins—perfect for breakfast or dessert!
Coconut, Banana, Ginger Brown Rice Pudding with Raisins
Servings: 6
Preparation Time: 10 minutes
Ingredients:
- 4 cups cooked brown rice
- 2 cups water
- 1 teaspoon ground cardamom, or whole cardamom pods
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup raisins
- 1/3 cup chopped crystallized ginger
- 1/3 cup shredded coconut
- 2 overripe bananas, chopped
- 1 tablespoon coconut oil
- 1 cup coconut milk* or regular whole milk
Directions:
Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium and make sure to stir constantly.
Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.
Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding-like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Emily, Philadelphia, PA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
