Adapted from the CanadianLiving online recipe resource.
Nothing will warm a cool, crisp November day like a good old-fashioned bowl of rice pudding. This recipe is slightly more fashion-forward than what you might be used to, as brown rice, coconut milk and maple syrup are the main players. Don’t fret about the health factor; we tested it on a self-proclaimed “rice pudding connoisseur” who didn’t even notice the difference.
This take on classic rice pudding provides more fiber and more whole-food, complex carbohydrates that will make you fuller, faster. That way you'll feel like you've indulged, without going for thirds. Besides, if there’s some left after dessert, the leftovers will make for a great breakfast. It’s a beautiful thing.
Makes about 4 bowls.
1. Bring 1½ cups water to a boil, then add rice and stir. Reduce heat, cover and simmer for about 30-40 minutes (rice should be soft and have absorbed most of the water).
If you're like me and tend to forget about your rice, make sure to keep an eye on your pot (don’t worry, it’ll boil) if you aren’t using a rice cooker!
2. Once the rice is finished, transfer to a second saucepan and add 1½ cups coconut milk, cardamom, cinnamon, sea salt, and maple syrup. Cook over medium heat until thick and creamy, about 15 to 20 minutes.
3. Next, stir in beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in vanilla. Serve warm.
4. For a little extra oomph, finish with a dusting of cinnamon and cardamon, drizzle of maple syrup, dollop of coconut ice cream and/or some toasted coconut and almond.