Bauman College Programs

Author Topic: Coconut Brown Rice Pudding  (Read 1727 times)

Offline KarenSc

  • Alumni
  • ***
  • Posts: 21
    • Cook4Seasons
Coconut Brown Rice Pudding
« on: May 27, 2009, 03:10:36 PM »
Coconut and Mango Rice Pudding Serves 8-10
   Adapted from A Spoonful of Ginger


1 cup brown Jasmine rice, soaked overnight and drained
6 cups oat milk
3 cups organic coconut milk
cup palm sugar
1 tsp sea salt
1 Tbsp vanilla
1 cinnamon stick
1 Tbsp fresh ginger, grated
1 mango, peeled and diced
Zest from one kaffir lime (or regular lime)
Unsweetened coconut flakes, toasted


1.   Put rice, oat milk, sugar, salt, vanilla, cinnamon stick and ginger in heavy saucepan with a lid.  Heat uncovered until boiling.  Reduce heat to low, partially cover the pan, and simmer for 45 minutes, stirring occasionally (texture will become porridge-like.)  Add coconut milk and cook for 15 minutes more.

2.   Remove from stove and let cool slightly. Remove cinnamon stick.

3.   To serve, scoop pudding into bowls and top with mango, lime zest and coconut flakes.

Good warm or room temp.