I was inspired to make some rice pudding thanks to a visit to Taz in Cincinnati. They make a good rice pudding and top it with cinnamon, shredded coconut and crushed pistachios. I love a good rice pudding and I was in love with theirs as soon as I took my first bite.
I wanted to do something a little more wholesome and healthy, as well as naturally gluten-free. I used brown rice to make sure I stayed with whole grains. I used raw local honey to sweeten it instead of sugar. And, I used unsweetened coconut milk. It wasn’t as pudding-like as I wanted, but it was thick and sticky like cancanen, a Filipino dessert made with rice, and almost tasted like cananen.
Brown Rice Pudding – serves 4-8
2 cups brown rice
4 1/2 cups unsweetened coconut milk (use more if you want it more pudding-like)
2 tablespoons raw local honey
1 teaspoon cinnamon
1/2 cup no sugar-added raisins
shredded coconut and pistachios for garnish
Combine brown rice, unsweetened coconut milk, raw honey, and cinnamon to a saucepan and simmer for about 45 minutes to an hour. Add in raisins the last 5 minutes of simmering. Serve topped with shredded coconut and pistachios (or other preferred toppings) either warm or chilled.