Coconut Rice Pudding

A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. Here is a delicious, whole-grain, dairy-free, gluten-free recipe for rice pudding, to be enjoyed as a breakfast or dessert. 


  • 2 ½ cups non-dairy milk
  • 1 cup sweet brown rice (or short-grain brown rice)
  • 1/2 cup raisons
  • 1/4 cup shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped, toasted nuts, for garnish


  1. In medium saucepan, combine 1 1/2 cups non-dairy milk, rice, raisons, shredded coconut, and salt.
  2. Bring to a boil, then turn down heat to low and cover. Simmer for about 30-35 minutes. Do not remove lid until at least 30 minutes has passed.
  3. Open the lid and stir rice, ensuring that you scrape the bottom and sides. Add a bit more non-dairy milk if you need to reach a more pudding-like consistency.
  4. Top pudding with toasted nuts and serve warm. 
  5. Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more non-dairy milk.