1 C brown rice
2 C water
1 T coconut oil
½ t salt
1/3 C maple syrup
1 C coconut milk
1 t cinnamon
A pinch of freshly ground nutmeg
2 t fresh lemon zest
4 eggs
Butter an 8×8 pan. Combine rice, water, coconut oil, and salt in a medium saucepan and bring to a boil, stir once or twice, cover and reduce to a simmer and simmer until the rice is tender, about 35 minutes. Set aside.
In a medium bowl whisk together the maple syrup, coconut milk, cinnamon, nutmeg, lemon zest and eggs. Place the cooked rice in the baking dish and pour the liquid over the rice and stir with a spatula to combine. Place the pan in a preheated 350 oven and bake for 30 minutes or until the pudding is firm. You’re ready to eat! I like to top mine with yogurt and berries…and if I have it in the house toasted almonds or walnuts and coconut would be a great addition.
Makes 9 large square
