I love coconut milk, how versatile and nourishing it is in many of my favorite dishes. I am pleased to submit this recipe to the Nourished Kitchen's Clean Your Plate Recipe Challenge! Go to > the Nourished Kitchen to check out the other recipes and vote for your favorite.
The coconut gives us so many foods to enjoy and they are all very healthy and scrumptious; think of cool coconut water from fresh young coconuts (cocktail style with a pineapple spear and a paper umbrella is nice too!), shredded coconut in chocolate chip cookies, coconut flour for baking gluten-free desserts, coconut oil for the many health benefits (not to mention being very good for high-temp cooking), and last but not least, coconut milk!
I love coconut milk in curries, rice, for poaching salmon or shrimp, smoothies, ice cream and pudding. I will share with you a delicious recipe for coconut milk rice pudding that is healthy, easy to make and exotic-tasting all at once!
Apparently my baby enjoys this pudding as much as I do!
Indian-spiced Coconut Milk Rice Pudding
2.5 cups (more or less) cooked long grain brown rice- I used leftover rice from dinner which was cooked in water with a tablespoon of powdered coconut milk and a dash of sea salt.
1 T butter (the best butter you can afford, grass fed, organic and local is best!) or coconut oil.
8 egg yolks (save the whites for a meringue or "forgotten" cookies)
1/4 cup coconut palm jaggery (I found my favorite made by Thai Taste at Whole Foods)
1 can organic whole (NOT light) coconut milk
1 packet Knox gelatin- OPTIONAL (I like my pudding really thick but the gelatin is not essential, it just helps the pudding firm up a bit)
1/4 cup finely shredded unsweetened dried coconut
1/2 tsp each ground organic cardamom, cinnamon, cloves, and nutmeg
1 tsp organic real vanilla extract
Whisk egg yolks together with jaggery and spices until somewhat frothy, then add in gelatin and stir to incorporate.
In a medium sized pot pour can of coconut milk and cooked rice, stirring to break up clumps of rice with a wooden spoon.
Add butter to rice mixture and stir gently while it melts, then pour in jaggery and egg mixture, continue stirring until melted.
Now add a bit of the hot rice/coconut milk to the egg/jaggery mixture, stir this and then add some more hot rice mixture. Then pour all the egg/jaggery mixture into the pot with the rice. Cook over medium heat for about 10 minutes, stirring continuously until the pudding is nice and sticky and thick.
Finally, pour in vanilla, then the shredded coconut, turn heat off and stir in.
Pour into 6 custard cups or one large bowl. This is delicious eaten warm or cold for breakfast!