Almond Raspberry Rice Pudding

This pudding was inspired by a pudding I once had at a local business. It reminds me of a cake I used to make. It is SO yummy! The best part is that this pudding is free from most common allergens! I hope you enjoy this delicious bowl of goodness as much as we do.

Almond Raspberry Rice Pudding

4 cups water

2 cups short grain brown rice

8 cups homemade coconut milk*

1/4 cup coconut oil

2 tablespoons ground flax seed + 6 tablespoons water, mixed (or 2 free-range eggs)

1/2 cup honey

2 1/2 teaspoons pure almond extract**

2 cups raspberries

Bring the water to a boil and add the brown rice. Simmer for 10 minutes, then drain the water and put the rice back into the pot. Pour in the coconut milk and add the coconut oil. Bring the mixture to a boil. Reduce to a simmer, cover with a tilted lid, and simmer until the liquid is mostly absorbed. This will take about an hour. Stir two or three times to prevent the bottom from scorching. In a small bowl, combine the flax seeds and water. Let stand 5 minutes, then stir in the honey and almond extract. When the liquid is mostly absorbed, pour the flax seed mixture (or if you're using eggs, whisked eggs) and berries into the rice and stir well. Replace the lid and let sit for about 15 minutes, then serve. This is delicious hot, warm, or cold!

*It's very easy to make homemade coconut milk. Simply place 4 cups of hot water and 1 1/2 cups of shredded, unsweetened coconut into a blender. Blend on high for 2 minutes. Pour the mixture through a fine mesh strainer and press with a spoon to release all of the milk. Store the milk in the refrigerator for up to a week and use in place of dairy milk.

**Be sure to use pure almond extract. I have this one. It is more pricey but if you're like me, the bottle lasts a couple of years. If you use the imitation almond extract you'll be using yucky chemicals in your food :(