Thursday, August 7, 2014

Coconut Cream Rice Pudding

We first came across this recipe when we paddled the Chochocouane River up in La Vérendrye, Québec. It was a 'add water when you get to camp' kind of recipe using minute rice but powdered milk and we LOVED it! It has now become a Giles-haus favourite since it is both lactose free and gluten free. The only thing that I've found about any recipes that I've tried is that you end up with a pretty solid product at the end - solid in the deliciousness sense and solid in well, the solid sense: the rice soaks up a lot of the coconut milk. If you have some extra coconut milk around, it's great just to mix some in the next day to return it to its slightly runny state. I've also used some soy milk for the same purpose.

1 1/2 cups basmati rice
3 cups water
2 cans coconut milk (highest fat content possible)
1 brick of creamed coconut solid
1 1/2 cups sugar
1 tsp. salt
1 tsp. vanilla
1 chopped mango (fresh or dehydrated, as per your preference)

1. In a large, heavy pot, boil your rice and water for 7-8 minutes.
2. Add the coconut milk, coconut solid and sugar and simmer again for another 15-16 minutes - stirring occasionally.
3. Add salt and vanilla and cook for another 2 minutes.
4. Remove from heat and cool. Yum!


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