Slow Baked Forbidden Rice Pudding
Creamy, lightly sweet black rice pudding with a tropical twist.
Servings: 9 people
Ingredients
- 1 13.5 oz can reduced fat coconut milk
- 2 1/2 cups additional milk or alt-milk I use lactose free milk
- 1/4 cup sugar
- 1/3 cup forbidden black rice
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tsp. fresh orange zest
- 1 tsp. vanilla extract
- 1/2 cup golden raisins optional
Instructions
- Preheat the oven to 325° F. Butter or pan spray a 1-½ quart casserole. Combine all of the ingredients in a bowl, then pour into the prepared casserole dish. Bake, uncovered, stirring frequently, for 2 ½ hours or till rice is tender. It will thicken as it cools.
Notes
The amount of rice used determines the creaminess of the final pudding. As little as 1/4 cup or as much as 1/2 cup can be used, depending on desired consistency.