Traditionally, rice pudding is made with white rice, milk, and lots of sugar. Last year, I set about to create a healthier version with brown rice and natural sweeteners — and was successful! Though the dish takes a while to bake — 1 hour — it only takes about 5 minutes to make. Perfect for a dinner party, as it can cook while you eat! (and it’s good — oh, is it good!)

BAKED COCONUT BROWN RICE PUDDING

2 c cooked short grain brown rice
1 can coconut milk
1/2 c maple syrup
1/4 c raw sugar (you can reduce or omit if you prefer things on a less sweet side)
zest of 1 lemom
juice of 1/2 lemon
3/4 tsp cardamon powder
1/2 tsp nutmeg
1/4 tsp ground cloves

Pre-heat oven to 375 degrees. Mix all of the ingredients into a large bowl; transfer to a casserole dish. Cover and bake for an hour; stir halfway through. Remove from oven and let sit for 15 minutes. Enjoy!

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