Brown Rice Pudding w/ a Hint of Coconut

We are big fans of rice pudding at our house!  We love the heartiness that the rice adds and the creamy vanilla flavor!  So several weeks ago I decided to whip up a batch using brown rice for a little healthy boost and a little coconut for a nice flavor switch up!  The results were fantastic!  I've made it several times since when we need something sweet and my kids can't get enough of it!  I'm quite certain that Ace would eat it for breakfast, lunch and dinner if I would let him!:)

 

 

Here's the line up:
1 1/2 cups brown rice, cooked
4 cups milk, divided
1/2 cup flaked unsweetened coconut
2/3 cup granulated sugar
1/2 teaspoon salt
2 eggs, beaten
2 tablespoons butter
1 teaspoon vanilla extract
First cook your brown rice according to the instructions on the package.  Just so we are clear, you will be using 3/4 cup uncooked brown rice to make 1 1/2 cups cooked brown rice.:)  
Next, pour 3 cups of milk in a saucepan with the 1/2 cup coconut and the sugar.  Allow the milk to simmer over med-low heat for 5-10 minutes.  This is helping to infuse the milk with that amazing natural coconut flavor.  Once the milk has reached the scalding point, strain it through a sieve, into a bowl with a spout to remove the coconut.(if you want the added texture, by all means leave the coconut in.  We just prefer it more smooth)  Now poor the coconut infused milk back into the sauce pan.  Over medium heat, add the cooked brown rice.  Pour the remaining 1 cup of milk into a liquid measuring cup and crack the two eggs into it.  Whisk until combined.  Now, while stirring the milk/rice mixture vigorously with the whisk, VERY SLOWLY pour the milk and egg mixture into it.  You need to make sure you are whisking the entire time, otherwise the egg mixture will begin to scramble.  Whisk constantly over medium heat until the pudding begins to thicken.  This will take roughly 10 minutes.  Once the pudding has thickened, remove from heat and add the vanilla and butter.  Allow the butter to melt and then whisk to mix well.  Store in a clean tupperware with a lid until ready to serve!  Raspberries and fresh whipped cream are always good options on top!  Makes 5 servings approx!


Images from my phone
Recipe by Kara