While I don’t mind my new dietary restrictions too much, breakfast is often difficult.  I typically eat a piece of fruit and a homemade sausage, but I miss having a warm grain.  Oatmeal is out because I’m currently intolerant to it, so I was looking to make something similar that my diet would allow.

Enter egg free, dairy free coconut brown rice pudding.  Even if you don’t know how to cook rice, there is no way you can go wrong with this recipe, and it can accommodate those with many of the common food allergies.

Egg Free, Dairy Free Coconut Brown Rice Pudding

2 cups coconut milk
2 cups water
3 Tbsp brown rice, uncooked
3 Tbsp honey
1/8 tsp. salt
1/2 cup raisins
dash of cinnamon

Preheat oven to 300 degrees.

Stir together all ingredients in a 8 x 8 inch square baking pan.

Bake for 20 minutes and then stir.

Bake for 3 more hours, stirring every hour.

I didn’t try it, but I would guess that this could also be made in the slow cooker.

Even if you don’t know how to cook rice, you can make this simple dish and your family will love it.  My middle child ate it right up, and I found it to be a creamy, comforting breakfast meal.  The raisins plump up and are full of sweetness.  This is just the right way to start the morning.

I shared this post at Waste Not, Want Not Wednesday, Allergy Free Wednesday, Tasty Traditions, Gluten Free Wednesday, Pennywise Platter, Thrifty Thursday, Natural Living Link Up, Frugal Food Thursdays,  and Thank Your Body Thursday.

 

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