Thursday, July 10, 2014

Coconut Rice Pudding

Don’t ask me why but I have been having a major craving for rice pudding. Most of it is because I am not getting enough calories at lunch. When I am at work there isn’t much I can do to satisfy my sweet-tooth while getting in good calories as opposed to crap calories. At some point I made up my mind that a vegan rice pudding was the answer. After sorting through a number of recipes, I threw together one of my own using simple ingredients I have available in my cupboard:

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- 1 bag of boil-in-bag brown rice (because I am lazy or 2c. of cooked rice for you over-achievers)

- 1 can of coconut milk

- 1/4c. of coconut sugar

- 1/2c. raisins

- 1/4c. shredded coconut

-1/2tsp. each of cinnamon and ginger

-1tsp vanilla

While the rice was boiling I heated the coconut milk gently over the medium/low setting. I added the raisins and coconut to give them time to plump and soften. I added the cooked rice and spices and cooked the mixture over low heat until the majority of the milk had been absorbed. I turned off the heat and added the vanilla. I allowed the mixture to sit briefly before I packed the stash in small containers for eating on the go.

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If you do not have coconut sugar you can omit the sugar entirely or use plain sugar. I decided to use the coconut sugar since it has a lower glycemic index than regular sugar. That just means I satisfy my sweet tooth without creating a spike in my blood sugar. The rice pudding would have been the traditional white color if I had opted to use regular sugar but the coconut sugar really compliments the nutty flavor of the brown rice. I am going to call it a winning combo.