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Coconut date brown rice pudding

Coconut and Date Brown Rice Pudding

Coconut and Date Brown Rice Pudding. Dairy free, refined sugar free and gluten free dessert recipe. Wholesome, satisfying, warm, a little sweet, and a little nutty
Course Dessert
Prep Time 5 hours 5 minutes
Cook Time 1 hour 45 minutes
Total Time 6 hours 50 minutes
Servings 8 people
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1 cup brown rice
  • 4 1/2 cups Coco Quench Milk
  • 1/2 cup dried dates - chopped
  • 1/2 cup dried apples - chopped
  • 2 tablespoons dried coconut flakes (plus extra to serve)
  • 1 tablespoon Rice Malt Syrup
  • Plain yogurt to serve (optional)

Instructions

  1. Prepare this recipe in the morning - or a day ahead
  2. Soak the rice in water (enough to cover it) for 5 hours
  3. Drain the rice and cook in Coco Quench Milk
  4. Add the cooked rice and all of the ingredients with 2 and 1/2 cups of Coco Quench Milk to a baking pan and cook for 45 minutes in an oven heated to 160 degrees celcius. If the top is browning too much you can cover the pan in foil
  5. After 45 minutes add another 2 cups of Coco Quench Milk and cook for a further 1 hour

Recipe Notes

I took the advice of this article on activating foods to prepare this recipe. You may choose not to soak the rice prior to cooking. Not soaking the rice will make the recipe quicker to prepare.

I cooked the rice in a rice cooker, using the guides provided for the amount of liquid to rice quantity.