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Brown Rice Pudding

Here is a tasty holiday dessert that will satisfy your sweet tooth, add fiber to your diet and keep your insulin levels balanced with cinnamon.  Enjoy, but do not overdo it.

CINNAMON BROWN RICE PUDDING
Serves 8-10

2-cups basic organic brown rice cooked in coconut milk until tender
3 eggs (pastured and/or organic)
1 ½ cups of heavy cream (you can find unpasteurized cream at DeKalb International Farmers Market)
1/3 cup of real maple syrup (organic and not Log Cabin)
2 teaspoons of pure vanilla extract
1/8 teaspoon of sea salt
1 teaspoon of cinnamon (preferably Chinese cinnamon)
1-2 cups of organic raisins if you love raisins use 2 cups (organic currants have less sugar)
¾ cup of crispy/toasted chopped pecans

 

Beat eggs with cream, maple syrup, vanilla, salt and cinnamon. Stir in cooked rice, pecans and raisins. Pour into a buttered casserole or soufflé dish.  Bake for about 50 minutes at 325 degrees.

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About Author:

Judy Mays

Judy Mays

Judy Mays, a native of Tacoma, Washington, is a student of Holistic Health, Nutrition and Herbal Medicine. She has more than 15 years of experience in health and nutrition and is a life student of nature and all things natural. As a Nutrition Coach, her clients are taught how to make healthy food choices and establish a baseline of health and wellness. She has also taught hundreds how to create a toxic free personal and home environment.

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