Brown Rice Pudding With Coconut Milk Recipe

Directions:

1. Butter the inside of the crock pot or casserole dish.
2. Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
3. In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
4. Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
5. OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
6. If desired, garnish each serving with toasted almonds.
7. Serves 6.