This is a fantastic rice pudding. I think I like it even better than my previous rice pudding. This is very easy to put together since the rice is already cooked. The spices can be altered as desired for your favorite flavor, but I adore the cardamom in this. I was a little afraid the rice would be soggy, but it still retains a great texture. The original recipe has a delicious sounding rhubarb-ginger compote, but I couldn’t find any rhubarb so I topped this with toasted coconut, for a delicious nutty, crunchy topping. Not only is this absolutely delicious, it also happens to be vegan and gluten-free.
Adapted from Saveur
- 3 (14.5oz) cans coconut milk
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 2 cinnamon sticks
- 6 cups cooked short grain brown rice
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
- 2 cups sweetened coconut, toasted
In a large pot, bring the coconut milk, sugar, maple syrup, and cinnamon sticks to a simmer. Let the liquid thicken. Add the rice, spices, and vanilla extract. Mix well and cook until the rice has absorbed most of the liquid. Remove from heat. This is fantastic warm, but is also great at room temperature when the spices really meld. Serve with a sprinkle of toasted coconut.