Coconut Rice Pudding

Name: Coconut Rice Pudding
Yield: serves 6
Ingredients: 1/4 cup Arborio rice; 2 cups water; 2 1/2 cups organic milk; 3/4 cup coconut milk; 2 tablespoons maple syrup; 1/4 teaspoon ground cardamom; Pinch of sea salt; 1/2 teaspoon orange zest; 2 teaspoons vanilla extract; 1/4 cup raisins or currants (optional); Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for serving

December 9, 2011

Rice pudding is a soothing must-have for many people. The challenge here was figuring out how to create a delicious, healthier version that still had all of that creamy goodness without too much dairy. After a lot of tinkering together with my dessert maven, Wendy, we found that combining coconut milk—which has great nutritional qualities—and regular milk gave us the taste and consistency we were looking for, with a kick of flavor coming from the cardamom and orange. If you want to go completely dairy free, see the variation below.

Recipe notes

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