Tested till perfect Coconut Ginger Wild Rice Pudding

Coconut Ginger Wild Rice Pudding

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2012

  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 1 hour
  • Portion size 6 to 8


  • 1 cup 1cupbrown and wild rice blend, (such as Lundberg Wild Blend)
  • 2 cups 2cupsmilk
  • 1 can (400 mL) 1can (400 mL)light coconut milk
  • 1/3 cup 1/3cupgranulated sugar
  • 3 tbsp 3tbspchopped crystallized ginger
  • 1/4 tsp 1/4tspcinnamon
  • 1/4 tsp 1/4tspground cardamom
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupunsweetened desiccated coconut, toasted
  • 1/4 cup 1/4cupchopped pistachio nutpistachio nuts, toasted
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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 Information Per each of 8 servings: about

cal 233 pro 5g total fat 9g sat. fat 5g
carb 36g fibre 2g chol 5mg sodium 39mg
potassium 278mg

% RDI:

calcium 8 iron 11 vit A 3 vit C 3
folate 2
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