This makes a great dessert, snack, or even breakfast. Play around with different types of rice. It’s particularly beautiful if you use a red or black rice.
- 1 cup either sprouted brown rice, black japonica rice, red rice or jasmine rice
- 2 cups water
- 1/2 teaspoon salt
- 2-1/2 cups coconut milk
- 1 teaspoon gluten free vanilla extract
- 1/2 cup raw brown sugar
1. Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, or until all of the water is absorbed. Jasmine rice will only take 15 to 20 minutes.
2. Add the coconut milk, vanilla, and sugar to the rice and stir together. Bring to a boil, stirring, reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes, until creamy.
3. Scrape into a bowl or into individual serving dishes and allow to cool if desired. If serving chilled, cover and chill for at least 2 hours before serving. The rice pudding can be reheated in the microwave or on top of the stove.
Yield: Serves 4 to 6
Advance preparation: This will keep for a couple of days in the refrigerator but it will stiffen up as the rice absorbs more liquid. Add more coconut milk if desired.
Martha Rose Shulman writes a daily recipe feature on nytimes.com entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at www.ZesterDaily.com, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at martha-rose-shulman.com.