Creamy Coconut Rice Pudding with Cranberry Orange Sauce
Breakfast or dessert, you decide. This creamy coconut pudding is sure to be a crowd pleaser! Make a head of time in the crock pot, or on the stove top.
This recipe feels like home to me. My mom would make it for breakfast growing up and I was obsessed! Not only is it easy but its healthy and feels like you’re eating dessert! I went with brown rice because it has more fiber and will keep you more full for longer. If you’re looking to make it even healthier add in some chia seeds!
I personally think the cranberry orange sauce is what makes this recipe. The tangy cranberry sauce evens out the sweet and creamy coconut rice pudding. Not to mention cranberries are a super food, and should make more appearances in our diets. I absolutely love this recipe and I hope you give it a try!
Ingredients:
1 can of coconut milk
1-2 cups milk of choice (extra in case too dry)
2 cups water
2 cups brown rice
1/4 cup ground flaxseed (optional)
2 teaspoons vanilla
1- 1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon sugar (optional)
Directions:
Place rice, water, and milks into a large pot and cook on medium heat until it begins to thicken.
Stir often.
Add vanilla, flaxseed, cinnamon, nutmeg, salt, and sugar.
Place on low heat, cover, and cook until rice is fully cooked through.
Best served fresh!
Cranberry Sauce:
I small bag fresh cranberries
1 small naval orange peeled and diced
1/2 tsp orange zest
3/4 cup water
1/2-1 tablespoon sugar
1/4 teaspoon cinnamon
Pinch of salt
Directions:
Place cranberries, orange, and water into a sauce pan.
Stir.
Add in sugar, cinnamon, and salt.
Cook on low-medium heat until berries are cooked down and the mixture is thick.
Disclaimer: This sauce is quite tart, but it goes well with the sweetness of the rice. If you find it is too tart, add a bit more sugar.
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If making in the crock pot place all ingredients together, cover, and cook on low for 3-4 hours.
*Makes 6-8 servings
