Spiced Brown Rice Pudding




00 min


1h 00 min


1 cup long-grain brown rice, regular, basmati or jasmine

1½ cups water

2 (13.5-ounce) cans coconut milk, well shaken

1¼ teaspoons ground cinnamon

1 teaspoon ground ginger

1½ teaspoons vanilla extract

½ teaspoon kosher salt

½ cup maple syrup

Optional garnish/add ins:

Unsweetened shredded coconut

Maple syrup for drizzling

More coconut milk, or almond milk, for serving

More cinnamon

Chopped toasted almonds


  1. Cook the rice according to package directions in the water, about 15 minutes.

  2. Meanwhile, in a small bowl, combine a few tablespoons of coconut milk with the cinnamon, ginger, kosher salt and vanilla extract. This is your flavor base, and mixing it with the coconut milk better distributes the spices in the pudding to prevent clumping.

  3. In a measuring cup, pour out the rest of the coconut milk and add 6 scoops of probiotic powder. Stir together until well combined.

  4. When the rice is tender but not soft, add the spiced flavor base and the rest of the coconut milk, and the salt. Stir briefly to combine.

  5. Cook the rice for about 15 minutes, uncovered, on low heat at a gentle simmer. Do not stir. A skin may form on the top. That’s ok.

  6. After 15 minutes, stir the rice; some will likely be sticking to the bottom of the pan. Add the maple syrup and cook the pudding for another 15 to 20 minutes, stirring frequently. It will thicken and reduce a bit, and thicken even more as it cools.

  7. Remove from the heat and transfer to a wide shallow dish (such as a glass casserole dish) and chill for 3 hours or up to overnight. Serve, or store for up to 5 days in a covered glass container in the refrigerator. This pudding will also keep for up to 2 to 3 months in the freezer in an airtight container.

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