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
MethodIn 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