Coconut Brown Rice Pudding

A bowl of this sweet treat is loaded with antioxidants, inflammation-reducing and heart-healthy ingredients including cardamom and cinnamon. Add your favorite clean toppings like fresh fruit, sprouted buckwheat, and shredded coconut and treat your body like royalty!

Serves: 4

Prep time: 5 minutes

Cooking time: 1 1/2 hours


  • 1 can full fat coconut milk (can use almond, hemp or rice milk)
  • 1 1/4 cups water
  • ¼ cup + 2 tablespoons brown (or purple, black, or forbidden rice)
  • 1 cinnamon stick
  • ½ teaspoon vanilla powder or extract
  • ½ teaspoon ground cardamon
  • pinch of sea salt

To Garnish:

  • freshly sliced kiwi
  • raw sesame seeds
  • toasted coconut flakes


Put the milk, water, rice, spices, salt,  in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer. Cook covered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.

You can “cheat” and use previously cooked brown rice, which can lessen cooking time. In this case, eliminate the water and just cook in the milk.

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