Tonight for dinner we had stir fry using my left over Terriyaki Sauce from last weeks post and I had a couple cups of rice left over. I knew tomorrow morning was going to be hectic and thought, "hmm it would be so easy if breakfast was all ready to go in the morning.." So I decided to wing it and recreate my mom's rice pudding she use to make when I was a kid. I love homemade rice pudding! But of course I can't have dairy and my husband and kiddos can't do cinnamon so this recipe is with a twist and is very delicious!
You have to love it when you wing it and it turns out to be a winner =D
Things you need:
1 cup Original coconut milk
2 eggs
1 cup packed brown sugar
1 1/2- 2 cups cooked rice (brown or white are both good)
1/2 Tsp of nutmeg
Foil
Preheat the oven to 350 degrees Fahrenheit
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| In a blender/magic bullet whip the coconut milk, eggs, brown sugar and nutmeg until evenly incorporated. Scoop the cooked rice into a pie dish and level out (don't pack it down). Pour the egg mixture over the rice. |
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| Cover with foil and bake for 35-45 minutes until the center is firm. |
This is so delicious, with the nutmeg and sweetness from the coconut milk I don't even miss the cinnamon.
Num!
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