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...
This looks great Stella! Rice pudding is hard to make too. Hope you don't have too big of an issue with sugar :)
ReplyDeletelooks so yummy, Stella! I love rice pudding with coconut milk, I usually use glutinous rice, I love coconut milk; it is a staple in my pantry too ! :)
ReplyDeleteHey Rick! This rice pudding is easy. One makes the rice first (rice and water simmering till done-easy). Then make the rice pudding as described above, which is a matter of minutes.
ReplyDeleteOh, and thanks! I don't have a blood sugar issue. I just want to keep it that way (smile)...
I've never had rice pudding. I seem to be very inexperienced on the pudding front.
ReplyDeleteWould it work with another type of milk? As much as I'd like to try it I live with two people who, while not deathly allergic to coconut, might as well be by the way they violently react to merely a mention of the stuff. ;) Looks scrumptious to me, though!
I love rice puddings! Coming from an asian background, I grew up eating sticky rice desserts. This looks really yum, definitely something I can eat since there's no dairy in it! yay
ReplyDeleteStella,
ReplyDeleteAqui esta el pudin de arroz. Muy interesante. Creo que deberia de tratarlo dentro de poco. Siendo tremendo Cubanaso...me encanta arroz con leche.
By the way, the Wifey loves your blog. As I write this she's digging the streamers falling down. And hits me with "This is much nicer than yours!" To which I meakly respond, "Thanks Love, maybe I should put a hex on your a.. butt!"
Honestly she's right...this is much nicer than LC!
Cuidate
There is definitely something comforting and peaceful about rice pudding! That, and tapioca pudding! LOL Thanks for the great recipe...it's nice to see one that uses "better for you" ingredients and it looks fabulous!
ReplyDeletejessyburke88@gmail.com
This looks creamy and delicious especailly with the coconut milk. I eat a lot of rice but have never tried a rice pudding like this. Would love to try some day. Thanks for sharing, Stella. Have a lovely weekend. Mary
ReplyDeleteIt is really good to be using a healthier grain :)
ReplyDeleteSounds delicious. I love the use of brown rice. I like brown rice much more than white, not only because I feel better about eating it but because I like the way it tastes. It has much more flavor than white.
ReplyDeleteCheers!
This looks wonderful Stella! I have been making something similar of a long time with arborio rice, but I would like to try your recipe and give the brown a try! Mmmm!
ReplyDeleteHey Amy, I believe that I used unhulled, brown arborio. I would have to check in my kitchen though...
ReplyDeleteI love this recipe. It leaves out everything we've been talking about lately - no gluten, eggs or dairy products. Very cool and I can't wait to try it.
ReplyDeleteGracias Stella por avisarme...
ReplyDeleteAqui te doy mi mail, siempre es mas privado que los comments
frombuenosairestoparis@gmail.com
Arroz con leche !!! Me encanta !
I love coconut milk and would never disdain seeing it in a recipe! Rice puddings are fantastic!
ReplyDeletemmm sounds tasty, warm, and comforting! i make a similar dish with israeli couscous, coconut milk, and pomegranate seeds :)http://lickmyspoon.com/recipes/pomegranates/
ReplyDeleteStella, this looks fantastic! I LOVE rice pudding too -- it is a traditional Indian dessert as well as all the cultures you mentioned. I LOVE that you made this with brown rice too. Brown rice is just so much more hearty and filling for me. Great photos too!
ReplyDeleteRice pudding made with brown rice is brilliant! I imagine that it offers a richer, deep flavour, Thanks for sharing.
ReplyDeleteHi Stella
ReplyDeleteI have never been to successful with rice puddings
I like the idea of coconut milk in it, and using brown rice must really add more flavour!!
thanks for sharing this wonderful recipe! Can whole milk be substituted for the soy milk?
Dennis
Hey Dennis, absolutely! Any dairy milk can be put in place of the soy milk. And this is different from other rice puddings, as one cooks the brown rice first in just water. Then you proceed with the directions above and within 3-5 minutes you have pudding! Hope your'e doing well, Chef!
ReplyDeleteThis looks fantastic. I keep fresh coconuts on hand an love to make the milk on the spot. To be honest the process of whacking the coconut with the blunt end of a heavy knife is quite therapeutic after a long day. I will be giving this a try because I love, love, love rice pudding.
ReplyDeleteStella - this looks and sounds amazing. My husband loves rice pudding, and coconut too. I will have to make this for him,
ReplyDeletethis looks amazing!!! im deffinately wanting to try it!!! so scrummy!ps. thanks for the add on fbuzz ! :)
ReplyDeleteThis looks sooooo good. Makes me like making some kheer and adding some cardamom to that creamy goodness.
ReplyDeleteI LOVE RICE PUDDING!!! This is much healthier than the last batch I made. Can't wait to try it!
ReplyDeleteThere is something so nice and decadent in something as simple as rice pudding. I love how you're incorporating coconut milk into everything. It's got the creamyness of cream (duh!) but just healthier all around. I've been looking at my 1 litre of cream in my fridge in guilt. But the hubby loves it with his steel cut oats (cos he's not a fan of coconut... :p)
ReplyDeleteMagical as always Stella ;)
I have never met a rice pudding that I did not love. This is no exception. Looks wonderful. Love coconut too. This is a winner. Thanks for sharing.
ReplyDeleteVery elegant comfort food. It looks like it should be eaten while reclining on a pile of silk cushions!
ReplyDeleteDear Stella - I love how you always take the simplest of ingredients and turns it into decadence.
ReplyDeleteI have to admit you had me at coconut milk. I can imagine how light and refreshing the flavors must be.
LOVE IT
Ciao, Devaki @ weavethousandflavors
This looks so good! I love rice pudding too - I know just how you feel! I would have mine with almond milk - or regular organic milk and sweetened with maple! YUMMMM!
ReplyDeletewe love rice pudding and using brown rice..even better, I love that you used soy milk, we always have brown rice and soy milk on hand so this would be perfect for a tasty dessert wout so much guilt...unless you eat two servings..ha ha
ReplyDeletesweetlife
Hey Stella! I'm starting to wonder why I get your email notifications so late. By the time I get the email and go and read your blog you already have a good 20 comments or more. I know it's not your fault though.
ReplyDeleteAnyways, I love coconut! Coconut milk sure adds that extra ooomph to a dessert doesn't it? Your coconut milk and brown rice pudding sure sounds yummy. By the way, I think I finally found a place that sells rosewater. I had to ask one of my foodie friends who live in the same city as me. Once I get my hands on that
rosewater I'd like to try making your coconut milk and rosewater panna cotta. By the way, I think I've already told you I'm not much of a baker but I want you to know that your blog is one of the first blogs that actually inspired me to start baking. I love your healthy, simple, delicious recipes. Thanks for being such an inspiration Stella. Once I make the panna cotta (if I don't mess up) I'll definitely post it up on my blog.
I love any kind of rice pudding, then if you add coconut, impossible to resist. Your pudding has a great creamy texture, I can tell it was unctuous and delicious. I really wish I could taste it.
ReplyDeleteStella, thanks for following my travels. It's good to be home and to be able to check in with you. This recipe looks wonderful. I just happen to have some brown rice on the stovetop, and (of course) I made extra. Hmmm...and there's coconut milk in the pantry.
ReplyDeleteI have a question, though. Isn't Agave nectar just high fructose corn syrup? Ew.
Uh...I didn't mean that Ew ^^ for the pudding! I'm SO going to make this! Do you think maple syrup would work in here?
ReplyDeleteHey Kate, I knew what you meant (smile).
ReplyDeleteYou know, I've read different things about Agave. Some people feel that it is healthful due to it having a lower glycemic effect than sugar. It is processed though by heat method to form the sweetness, which is fructose.
It's from the agave cactus, not corn. You can use your favorite honey if you want!
do you think a little green onion and a touch of soy sauce would help in yr recipe? Just kidding - Guess I'll have to make rice anew tonight and not use my left overs. More tomorrow on how it turns out. This looks so good! P.
ReplyDeleteStella this looks delicious! Any thoughts on what I can use other than corn starch to thicken?
ReplyDeleteI do love rice pudding and yours looks amazing! Great photos and lovely blog!
ReplyDeleteOh! I love rice pudding and yours sure looks so creamy and tasty with coconut milk :-) Yummie!
ReplyDeleteYour pudding sounds really, really good Stella.
ReplyDeleteI've made tapioca pudding with coconut milk before and we loved it, but the addition of apricots and raisins is new to me. Since coconut milk is so healthy, I think I could justify making this!
I love using coconut milk in my recipes. It gives them such a nice rich flavor. Your pudding looks fabulous!
ReplyDeleteThanks for the tip on arrowroot! I've seen it mentioned on a couple blogs and at the market but totally forgot about it.
ReplyDeleteI LOVE rice pudding but rarely make it because guess who doesn't like it.
ReplyDeleteThe use of brown rice is inspired and with the use of agave syrup, this is a must-have recipe for mums who want a healthy snack for their kids. I love this!
This is comfort food, Stella! Always has been in my family. I love the way you have made it healthier with brown rice. Your presentation is really adorable with the ribbons flowing all around.
ReplyDeleteSuper recipe!
Wow, this looks good, I've never made rice pudding but I know my mom loves it, I think I'll send her the link to this recipe!
ReplyDeleteWitchy Woman, Love this recipe. There is nothing I like more than coconut, unless of course it's chocolate. But the combo of brown rice and coconut sends me over the top. I love a healthy dessert. At least that's what I'm calling it.
ReplyDeleteCheers!
Gypsy
Just made it and had my first spoonful. I like the flavors although a bit hot still. I used fresh coconut, so the coconut-y goodness was there in full force. The overnight comment was an error on my part. I thought the pudding needed to rest overnight in the fridge. This is a great alternative to the white on white variety. I personally might go lighter on the raisins next time, Thanks for sharing :)
ReplyDeleteHi Stella - This pudding is a beauty! Not so easy on the waist but still very nutritious :)
ReplyDeleteI love black rice pudding with coconut milk. Have you tried it? It's just gorgeous and it cooks down to a very pretty deep purple!
Wow, I love the addition of brown rice. My Turkish husband LOVES rice pudding. I'll have to try your version with the coconut milk. I'm sure it gives a nice added dimension of flavor.
ReplyDeleteCheers, Toya
Can I make this recipe with long grain brown rice? That's what I have in my pantry and I need a dairy-free dessert for a dinner I'm hosting tomorrow night!
ReplyDeleteHey BusyMomma2! Absolutely. Just make sure the long grain rice is precooked in the rice maker or on the stove top properly and then follow the directions for this dish. Some elves prefer long grain rice in rice puddings;-)
ReplyDeleteYum! I had a little over 4 cups of leftover brown basmati rice so I made this with a few tweaks. I don't ever have agave, so I used 4 TB turbinado sugar. It was a little less sweet than I would have liked BUT I made this mostly for my kids, so the less sugar the better. I also added the cinnamon into the whole mix and used raisins only. So glad I found this recipe, it was delish!
ReplyDeleteI love this recipe! It turned out yummy! This rice pudding recipe is a keeper for me. But was wondering if quinoa would work too for an occasional change of grains.
ReplyDeleteHi Brenda, I've never tried this recipe with quinoa. I would imagine that it would be great though. One might need to use a thickener (arrow root/corn starch/etc), since quinoa may not give off starches and produce a creaminess with the milk the way rice does??!
DeleteI hope this helps, Dearie.
XO, Stella Witch