Hello 2017! Just when you think you’d never hear back from us, you do, right? You know, sometimes (read: of late, all the time!!) gastronomic minions, like us, need to be reminded that they have fans too. So a fan (you know who you are ‘coz I know you’re reading this :)) recently reminded me that we are sorely missed! Truth be told, we’ve been cooking and in fact, clicking some amazing (since that’s the preferred choice of word these days) recipes that have just not made it on the blog. Look us up on Instagram to know what we’ve been up to.
So here we are with one such amazing lip-smacking yet healthy dessert and we’ll get to it soon. First, some serious matters. Hmm… well, no, as much as I am tempted to pour my heart out on certain ongoing world issues, this is still a food blog and I’m going to leave the preachy for another forum. For now, let’s talk about this refined sugar-free Brown Rice Coconut Pudding.
This recipe is an outcome of an Instagram craving. You know, the kind where you are browsing through your Instagram feed and your eyes… umm..and mind and heart and soul and ofcourse, your tastebuds, get stuck on this beautiful and surely, scrumptious looking pudding? So, a little while ago, one of our fav bloggers shared a brown rice pudding recipe and it got us making our own, certainly, with twists. Both, N & I are big fans of Thai coconut sticky rice and don’t ever leave a chance to savor a good bowl or two. Our recipe is a spin on the Thai version and on our good old Indian kheer. What makes this recipe even better is that we have replaced refined sugar with maple syrup and to our surprise (also), the flavors meld perfectly. Now, isn’t that a winner?
Here is how we made it:
- 1/2 cup brown rice
- 1 (400ml/13.5oz) can full fat coconut milk
- 1/2 cup water
- 2-3 tablespoons whole milk (optional, see notes below)
- 1 teaspoon ground green cardamom
- 2-3 tablespoons maple syrup
- a few strands of saffron
- a handful sliced almonds
- Soak brown rice in water for about an hour. After an hour, drain the water and set aside.
- Next, pour the coconut milk into a pan along with regular milk (if using) and water. Add in the soaked rice, 1/2 teaspoon ground cardamom and turn on the heat on medium. Stir occasionally.
- Once the mix heats up, lower the heat and let it cook for about 25-30 minutes, stirring every 5-7 minutes.
- Check to make sure the rice is fully cooked. The pudding will be a thick consistency at this stage. If it is very dry, add in a few splashes of regular milk or coconut milk to loosen it up, depending on how you like your pudding. I kept it fairly thick.
- Once fully cooked and of your desired consistency, add in the remaining ground cardamom, maple syrup, saffron and almonds. Stir well & turn off the heat and serve!
- We usually let the pudding cool down and chill it before we serve but it tastes great fresh off the heat also.
You can make this vegan by adding coconut milk and/or water in place of regular milk.
You can also garnish with toasted coconut flakes.