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Brown Rice Pudding with Almond Milk

Preparation Time
A few minutes

Cooking Time
45 minutes


Allergy Information
Gluten Free, Lactose Free, Wheat Free, Dairy Free, Vegan, Vegetarian


  • 1 cup of brown rice
  • 4 cups of almond milk (see our recipe to make your own)
  • 1 tbsp. of Lucy Bee Coconut Oil
  • 1/2 tsp. of grated nutmeg
  • 1 tbsp. Lucy Bee Cinnamon Powder
  • 1/2 cup of desiccated coconut, pumpkin seeds, flaked almonds, raisins (honey optional)
  • 1 tsp. chia seeds
  • Handful of pumpkin seeds. flaked almonds and raisins
  • 1 tsp. honey - optional (omit for vegan)


  1. Place the rice into a saucepan along with the almond milk, Lucy Bee Coconut Oil, nutmeg and Lucy Bee Cinnamon Powder. Bring to the boil then lower to a simmer for approx 45 minutes until the milk is absorbed and the rice cooked. Should be thick and creamy. Check during this time to make sure it doesn't burn.
  2. Add the desiccated coconut, pumpkin seeds, almonds, chia seeds and raisins and stir in the honey if using.

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