Coconut Rice Pudding

Preparation

1. Step 1

   Combine the rice and water in a heavy bottomed saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 10 minutes.

   Step 2

   Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thicken as it cools.

   Step 3

   Remove from the heat and stir in the orange zest, vanilla, and raisins. Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you’re serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours. Top with compote just before serving.

2. variation

   Step 4

   To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup. The dairy-free version will take about 5 minutes less to cook.

   Step 5

   To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.

3. storage

   Step 6

   Store in an airtight container in the refrigerator for 3 to 5 days.

4. nutrition information

   Step 7

   (per serving)

   Step 8

   Calories: 455

   Step 9

   Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)

   Step 10

   Carbohydrates: 84g

   Step 11

   Protein: 7g

   Step 12

   Fiber: 12g

   Step 13

   Sodium: 177mg