Baked Lemon Rice Pudding

Name: Baked Lemon Rice Pudding
Prep time: 4 h 10 min
Cook time: 2 h 30 min
Total time: 6 h 40 min
Ingredients: Zest of 1 small lemon, grated; ½ teaspoon pure vanilla extract; Fresh strawberries or any seasonal berries, for garnish (optional); 1 tablespoon vegan butter (available in most supermarkets), chopped; Fresh strawberries or any seasonal berries, for garnish (optional); 2½ cups (625 ml) unsweetened Coconut milk; 2 tablespoons packed brown sugar; ½ cup (115 g) short-grain brown rice

Preparation info

Serves
4

Difficulty
Complex
Ready in
7 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Most rice puddings are cooked in a pot on top of the stove, but this baked version develops into wonderful custard that makes a rich and comforting dessert. Delicately flavored with lemon and a hint of coconut, this dessert can be made anytime with ingredients that are readily available in your kitchen pantry.

Ingredients

½ cup (115 g) short-grain brown rice
2½ cups (625

Dessert
Vegan
Gluten-free

Method

Wash and soak the rice according to the instructions.
Combine the rice and coconut milk in a medium-size ovenproof casserole dish and set aside for 30 minutes. This will allow the rice to soften while absorbing the milk.
When you are ready to bake, preheat the oven to