Almond Milk and Brown Rice Pudding from Mark Bittman sort of

I’ve posted before about my love affair with organic foods at Costco.  I don’t buy a lot from Costco, because I rarely buy processed foods.  But when I find good deals on organic items there, I snatch them up.  One good snatch up, was a huge container of organic brown rice.  Since bringing it home, we’ve had brown rice with everything, and I was looking for a way to use it even more.  The Food Matters Cookbook: 500 Revolutionary Recipes for Better Livingby Mark Bittman comes to the rescue.

What I found was Coconut and Brown Rice Pudding.  Perfect.  I don’t know about you, but I adore the comforting, homey goodness of a rice pudding.  Take that and add the healthy benefits of brown rice and I am sold! 

Some of you may be noticing the difference between my title and the title of Bittman’s recipe.  I decided to change it up a bit.  I know.  Sometimes I feel bold.  So, instead of coconut milk and a vanilla bean, I used Blue Diamond Vanilla Almond Milkand it was sooooo good!  While eating it, we kept pausing to note that technically we could eat this every day because it was good for us. 

I’m not going to retype it, follow the link above and it takes you to Mark Bittman’s actual website, which is a nice place to visit!  I didn’t change anything other than subbing the almond milk for the coconut milk.  My rice was still a little too chewy, so I think next time, I might increase the temp to 325. 

 

 

This will be my entry for Foodie Friday at Designs by Gollum!