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.
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...