The Ovenless Series, Part III

Rice pudding is a flexible dish. There are several ways to play with flavor. You can use a different kind of rice but will need to adjust the cooking time. Try substituting half of the dairy with another liquid; coconut milk is my favorite but eggnog sounds festive. I suppose you could make this vegan by using soy or rice milk but personally I can’t stand either. Any kind of sweetener will do: maple syrup, honey, molasses, agave, whatever.

Brown rice pudding is good for dessert, better for breakfast.


Toasted Coconut Brown Rice Pudding:

(Inspired by Eggnog Brown Rice Pudding)

2 cups water

1 cup brown rice

pinch salt

4 cups 2% milk

1 cup toasted coconut

1 vanilla bean, split and scraped

1/4  cup sugar

Preparation: In a pot bring water, rice and pinch of salt to a boil. Stir and reduce to a simmer. Cook thirty to forty minutes until water is absorbed. While the rice is cooking toast the coconut in a dry pan on medium high heat. Stir frequently while the color turns and remove from heat when golden. Add milk, vanilla, coconut and sugar. Cook over medium low heat for about thirty minutes, stirring occasionally. Serve warm or chilled. Garnish with dust of cinnamon or dark chocolate shavings.



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