RiceBread Pudding

Aryn2 Comments

Rice Bread Pudding, a Corn-Free alternative
AuthorArynCategoryBreads, SideDifficultyBeginner

Missing Cornbread or Cornbread Pudding? Try this GF, Dairy Free Corn-Free recipe, that will fill that void!

Rice Bread Pudding, a Corn-Free alternative
Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 4 l Eggs (whole, for yoke color, or use whites, for lower fat)
 1 cup Coconut milk
 1.50 cups Cooked Rice (Brown or White, or Quinoa)
 1 cup Grated Yellow Squash or Zucchinie
 1 pinch Salt
  cup Millet Flour
 ¼ cup Rice Flour
 Honey
 Butter, Optional
1

Preheat your oven to 400 degrees F.

RiceBread Pudding Suggestions

2

Put your 1.5 cups of cooked rice (thawed leftovers from last week, or freshly cooked and cooled).
Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.

Cooked Rice and Grated Squash

3

Add your Millet Flour and Rice Flour and a pinch of salt. (I use a clean coffee grinder to make my own flours)
Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
Pour about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet)
Stir until well combined.

Adding Ingredients

4

Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.

RiceBread Pudding Batter in Pan

5

Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.

I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!

RiceBread Pudding with Honey drizzled on it

Ingredients

 4 l Eggs (whole, for yoke color, or use whites, for lower fat)
 1 cup Coconut milk
 1.50 cups Cooked Rice (Brown or White, or Quinoa)
 1 cup Grated Yellow Squash or Zucchinie
 1 pinch Salt
  cup Millet Flour
 ¼ cup Rice Flour
 Honey
 Butter, Optional

Directions

1

Preheat your oven to 400 degrees F.

RiceBread Pudding Suggestions

2

Put your 1.5 cups of cooked rice (thawed leftovers from last week, or freshly cooked and cooled).
Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.

Cooked Rice and Grated Squash

3

Add your Millet Flour and Rice Flour and a pinch of salt. (I use a clean coffee grinder to make my own flours)
Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
Pour about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet)
Stir until well combined.

Adding Ingredients

4

Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.

RiceBread Pudding Batter in Pan

5

Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.

I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!

RiceBread Pudding with Honey drizzled on it

RiceBread Pudding

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