By Freya Bellin
It is difficult to be patient with the aroma of coconut milk slowly simmering in the oven, but patience is both required and rewarded by this rice pudding. I love the idea of using brown rice in this recipe. It’s healthier, for one, and adds a nuttiness and texture that you can’t get from white rice. The coconut milk makes the pudding rich, a little exotic, and much more flavorful than regular milk would. I used light coconut milk, which is pretty drastically lower in fat than the regular kind, and it was still quite rich. The single cinnamon stick I used made a huge flavor impact, proving that a little seasoning can go a long way.
Watching the pudding cook, it looked like soup for most of the cook time, and then seemingly suddenly looked more like rice, so don’t be discouraged if it seems to be taking a while for the rice to absorb the liquid. I couldn’t resist eating some straight out of the oven, and while it does thicken up nicely when it cools, I enjoyed it most while warm, with raisins tossed in at the end. Recipe from The Food Matters Cookbook. Continue reading