Coconut Milk & Brown Rice Pudding

Rice pudding is something that I've always looked forward to whenever I eat at Latin American, Turkish and Thai restaurants. The styles and rice types used are often different, but there is always a certain satisfaction that I get from eating rice pudding. Rich and creamy with flavors of vanilla, sometimes jasmine, cardamom, raisin, apricot and the like always satisfy.

My health issue with this dish is the combination of white rice (hull/fiber removed) and sugar, which always leaves me with a heavy feeling in my stomach and a feeling of guilt in my mind. I just know I've done no service to my blood sugar or the other systems of my body. So this recipe is my answer to the health dilemma.

I know it may seem like I'm riding the coconut fad judging by recent posts. Being a fan of vegan foods though, I can assure you that this is not the case. Coconut milk is a staple in my pantry, and hopefully will be or is in yours too. Especially since delicious stuff like this can be made with it (smile)!

Coconut Milk & Brown Rice Pudding

2 1/4 Cups Precooked Short Grain Brown Rice

1 3/4 Cups Coconut Milk (1 14 oz. Can)*

1/4 Cup + 2 Tbsp. Soy or Dairy Milk

4-5 Tbsp. Agave Syrup

1 1/4 Tbsp. Corn Starch

3-4 Tbsp. Raisins/Dried Apricot

1 1/2 Tsp. Vanilla Extract

Cinnamon for garnish

In a pan, place the coconut milk, soy milk and agave syrup-mix. Turn the heat up and whisk in the corn starch. Place the precooked rice and fruit in the milk and bring to a low simmer. Once the mixture begins to simmer, allow it to do so for 3-4 minutes stirring constantly. Remove from the heat and mix in the vanilla. Place in dishes, sprinkle with cinnamon, and serve warm (or chill for an hour & a half before serving). Serves 4.

*I used regular coconut milk, not light.

Enjoy!

P.S. This is not a low fat dish, Dearies. However, it is cholesterol & trans fat free. It is also full of natural fats and very high in fiber amongst other vital nutrients...