Coconut Ginger Wild Rice Pudding Coconut Ginger Wild Rice Pudding

Author: Canadian Living

Wild rice is native to Canada, and it's an important part of the nation's food history. Using a blend of brown and wild rice, such as Lundberg Wild Blend, gives this classic dessert a
boost of fibre and a slight chewiness. If you love ginger, top the pudding with extra crystallized ginger.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2012


  • 1 cup brown and wild rice blend (such as Lundberg Wild Blend)
  • 2 cups milk
  • 1 can light coconut milk
  • 1/3 cup granulated sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 pinch salt
  • 1/4 cup unsweetened desiccated coconut toasted
  • 1/4 cup chopped pistachio nut toasted


In food processor, pulse rice until grains just begin to break up, about 30 seconds.

In saucepan, bring milk and rice to boil, stirring once; reduce heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 30 to 40 minutes.

Stir in coconut milk, sugar, ginger, cinnamon, cardamom and salt; reduce heat, cover and simmer, stirring occasionally, over very low heat until thick enough to mound on spoon, 20 to 30 minutes.

Spoon into dessert bowls; sprinkle with coconut and pistachios.

Nutritional facts Per each of 8 servings: about

  • Sodium 39 mg
  • Protein 5 g
  • Calories 233.0
  • Total fat 9 g
  • Potassium 278 mg
  • Cholesterol 5 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 11.0
  • Folate 2.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 3.0
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Baking & Desserts

Coconut Ginger Wild Rice Pudding