I don't believe high calorie food should be feared; instead, it should be embraced so long as it's nutrient dense. This super simple rice pudding fits the bill! While it's perfect for dessert, it's also equally satisfying for breakfast with a bit of collagen powder stirred in for protein. The long cooked rice is highly digestible, and it can be a good choice for those without a severe gut dysfunction that requires the elimination of all grains.
Arborio Rice Pudding with Coconut Milk
A hearty dairy-free rice pudding recipe made with Arborio rice and coconut milk.
- ⅓ cup Arborio rice (like this)
- 1 can full fat organic coconut milk (like this)
- 1 cup water
- 4 tablespoons organic brown sugar (like this), I'm sure maple syrup would be delicious too
- ⅛ teaspoon pumpkin spice (like this) OR half of a vanilla bean (scrape out the seeds and add, but also add the pod for cooking and remove before serving)
- pinch of salt (optional)
1) Preheat oven to 300 degrees.
2) In an oven safe dish combine rice, coconut milk, sugar, salt, pumpkin spice and water.
3) Bake for around 40 minutes, before opening the oven to give it a good stir.
4) Set the timer for another 40 minutes and give it another good stir when the timer's up.
5) Finish the rice pudding for about 20-30 minutes until rice is fully cooked and all the water is absorbed.
6) Top with cinnamon or pumpkin spice.
If having for a meal or snack, I recommend stirring in a tablespoon of collagen hydrolysate (like this) for protein.
How do you like to enjoy your rice pudding? Please share in the comments!
Such a small servings though!
1/3 cup dry rice cooks up approximately 3 times...for one cup total of rice. I personally wouldn't cook up that small amount, but the recipe can be doubled, tripled, etc.. However, to follow the recipe and eat it as a meal or a side dish....serve yourself as much as you want. Eat only as much as you like. Suggested serving size for any food is arbitrary. Consider the nonsense that restaurants serve too much. Well, that's what take home boxes are for or trash receptacles or the dog/cat or pig. No one ever said you had to eat what someone else sets before you. or less than you are hungry for.
I understand that white rice is what the Asian and Oriental cultures eat. The extra fiber of the hull and bran is not necessary for health nutritionally or for the gut See GutSense.org to understand how insoluble fiber is a menace and damaging. Saturday Night Live did a skit on a breakfast cereal they named Colon Blow for a reason. I used to enjoy Raisin Bran cereal, but when I realized it was colon blow with after effects for days, I decided the flavor and textural enjoyment wasn't enough to continue harming myself.
Just found your message. Many thanks, I’ve been having an issue with galloping gut as I’ve got older and only recently connected the ‘dots’. Usually have rolled oat porridge for breakfast but finding that a couple days a week I need to have less fibre and bulk. We eat a good quantity of vegetables daily so the extre fibre is too much. So thankyou for confirming what I’ve only just realised.
Thanks for the recipe but I wouldn't consider rice one of those nutrient dense foods; especially if it's white. The only thing I see that's good is the coconut milk. Am I missing something?
Thanks for joining the conversation. I see the amount of rice in this recipe as negligible, at just over 1 tablespoon dry per serving. As it's heavy on the coconut milk and recommended to include some collagen hydrolysate stirred in for protein if consuming as a meal; I consider it nutrient rich, but your opinion may differ.
I don't really care much for coconut milk. Would almond or hemp milk be suitable substitutes?
Topping this off with a teaspoon of ghee would make those spices pop and add a healthy, satiating fat to the mix!
Hi~ I'm not sure I understand the directions - bake for 40 minutes, stir and then bake for 40 more minutes then another 20 - 30 minutes (#5)?? Is it possible to do this on the stove top? I really enjoy your blog and the information you provide. and am looking forward to trying this.
Thanks for the kind words! Yep-- you read right! Bake 40 mins, stir, bake another 40, stir, and then finish for 20-30 minutes or until rice is cooked through.
I'm sure you could do it on the stove, but I think you'd have to babysit it more due to the risk of burning. The oven method is MUCH more passive.
Hope that clarifies things!
Hi, I make rice pudding on the stove, you should just make sure to stir every now and again. we use (raw) milk and add butter or cream, but i'm looking forward to trying coconut milk.
I would try it in a crock pot to save energy but I live in S. Texas so the oven being on for so long would compete with the AC. Slow cookers are very energy efficient.
I want to add pumpkin purée to this, and more rice if possible. Any suggestions on how to adjust the recipe?
We love rice pudding and being able to cook it in the oven makes the whole process so much easier! I'll try this one asap. Having the oven on for this long helps keep my house warm too 🙂
This looks amazing!
I loooove rice pudding and It sounds like a super easy recipe, only not convinced that all that sugar makes it very healthy. 1 table spoon will make up for your rdi sugar intake in one go and in the morning. How about using a mix of dates and xilitol? Or just reducing it to 4 teaspoons...?
Making it right now🙂
Making it right now🙂
Also........how much collagen powder would you add.
I totally forgot to add that!
I add 1 tablespoon or less to my own bowl 🙂
It turned out wonderful.
Sweet but not too sweet.
I'm not much of a cook so when I find an easy "good for you" recipie that actually turns out amazing🤗
It makes me so happy.
Do you rinse or soak the rice?
Yes- I usually rinse it if I remember to.
I love the idea of doing this in the oven! What size baking dish should be used though? I imagine that will affect the cooking time? Thanks!