Coconut Ginger Wild Rice Pudding
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||9 g|
|sat. fat||5 g|
- Preparation time: 40 minutes
- Total time : 1 hour
- Portion size: 6 to 8
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.
- 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
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.
Source : Canadian Living Magazine: November 2012