Coconut Ginger Wild Rice Pudding
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 233 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 5 mg |
| sodium | 39 mg |
| potassium | 278 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 3 |
| vit C | 3 |
| folate | 2 |
- 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.
Ingredients
- 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
Preparation
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
