Unlike packaged puddings, mine is gluten-free, dairy-free and sugar-free, and you just can’t beat that fresh homemade taste. I like it hot or cold, depending on my mood, and the weather. Tonight I topped it with cinnamon, and Hunza organic golden raisins, which I soaked for an hour to make them plump and moist. You could also add the raisins to the recipe and bake them in the dish.
Indian Rice Pudding
This is for a big batch because I like to have lots of leftovers.
3 cans of coconut milk
4 beaten eggs
3/4 to 1 cup cooked brown rice
1/2 cup agave
1 dropper-full vanilla liquid stevia
Bake at 350 for one hour.
I love the crust that forms on top.
Christina Lynn says
Question… what exactly is agave? Is it sugar free?
Kelly says
You should research agave and decide for yourself. I substitute honey or coconut sugar in place of agave now days, most of the time.
Anonymous says
Hey Kelly! I hope you are all well. I made your Indian rice pudding tonight and it turned out well. I am glad I looked it up on your website so I could see your photo of it, mine looks just like it. Thanks once again-Dawn
JJ says
I am making this tonight. I love rice pudding. It is in the oven right now and I am so excited…………..
Kim says
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Kim says
I’m making this as my first recipe of yours! It’s in the oven now. It looked like way too much liquid and not enough rice. I used regular (14oz) cans of coconut milk. Was I supposed to use tiny cans?
Kelly says
That is how I make it. It will thicken as it cools, but it isn’t a very thick pudding 🙂
Kim says
It came out more like coconut soup! I bet it’s because I used light coconut milk from Trader Joe’s instead of regular coconut milk. I’ll have to try it again. The flavor was good!