Coconut Brown Rice Pudding

Yields
Makes 8 servings (serving size: 1/2 cup)

This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty) or berries. Prep and Cook Time: about 2 1/4 hours. Notes: Brown sweet rice has a very short grain and is sold at many specialty grocery stores. We like Lundberg Family Farms' sweet rice (lundberg.com for stores). You can use short-grain brown rice in place of brown sweet rice, but the result is a thicker, less silken pudding.

Annabelle Breakey; Randy Mon

3 cans light coconut milk

1 cup brown sweet rice (see Notes)

1/2 cup sugar

1/2 teaspoon salt

1/2 cup diced dried apricots (optional)

Step 1

In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil. Partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours. Serve warm, at room temperature, or chilled. Garnish with fruit if you like.

Step 2

Note: Nutrition analysis is per 1/2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories227

% Daily Value *
Total Fat 8.4g11%

Saturated Fat 4.9g25%
Cholesterol 0.0mg0%
Sodium 184mg8%
Total Carbohydrate 38g14%

Dietary Fiber 1g4%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Coconut Brown Rice Pudding