Coconut Brown Rice Pudding

Annabelle Breakey; Randy Mon
This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty) or berries. Prep and Cook Time: about 2 1/4 hours. Notes: Brown sweet rice has a very short grain and is sold at many specialty grocery stores. We like Lundberg Family Farms' sweet rice (lundberg.com for stores). You can use short-grain brown rice in place of brown sweet rice, but the result is a thicker, less silken pudding.

Yield:

Makes 8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 33 %
Protein 4 g
Fat 8.4 g
Satfat 4.9 g
Carbohydrate 38 g
Fiber 1 g
Sodium 184 mg
Cholesterol 0.0 mg

Ingredients

3 cans light coconut milk
1 cup brown sweet rice (see Notes)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup diced dried apricots (optional)

Preparation

In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil. Partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours. Serve warm, at room temperature, or chilled. Garnish with fruit if you like.

Note: Nutrition analysis is per 1/2-cup serving.

Note:

February 2008