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

Ingredients

  • 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

Method

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

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Ginger Wild Rice Pudding

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