Wednesday, September 10, 2008

Recipe: Coconut milk rice pudding

kheerAs a boy who grew up on my mother's kheer, I was very proud of myself for coming up with a healthier take of this classic Indian recipe. My version is dairy-free, gluten-free, uses whole grains, and has no refined sugar.

I was inspired to make this recipe, based on the leftover grains I had been collecting in my refrigerator. I made this one with both rice and quinoa. Feel free to use just one or both. Either way you can't go wrong!

The coconut milk gives it a creamy flavor. The cardamom, cinnamon and cloves add an Indian aroma. And the agave nectar works great in place of sugar.

Did I mention it only takes 15 minutes to make?

Serves 4-6

8 oz coconut milk (1/2 can)
1 cup unsweetened soy milk
2 cups cooked grains (brown rice or quinoa)
1/4 cup agave nectar (or more or less depending on taste)
1/2 tsp cardamom
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
1 tsp vanilla extract
raisins (optional)
pistachios, toasted and chopped (optional)

Heat the coconut and soy milk in a heavy sauce pot over medium heat, until it comes to a simmer. Add sweetener and thicken until dissolved. Add the precooked rice, spices and heat through.

Simmer until it thickens, but don't let it become too dry.

healthy rice puddingRemove pot from heat. Stir in vanilla. Add raisins and pistachios if desired. Serve either warm or cold.


Sharon said...

this looks great!!! i imagine it would also be good made with millet! thanks for the recipe!! :)

chai said...

yummy!! totally going to try this recipe this weekend.

Anonymous said...

I made this tonight with long-grain brown rice. I didn't have soy milk, unfortunately, so I substituted goat's milk for the soy milk. This worked out well. I also ended up adding about 2/3 cup more rice than the recipe called for. The results were delicious. Thanks for this wonderful recipe!

Carrie Saum said...

i just made this, and used all coconut milk, and topped it with pistachios and cinnamon. it is delicious!

Anonymous said...
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Arissa said...

HI There,
I hope things are going really well for you. I am currently a student at IIN and am in the process of adding a new food to my diet every two weeks at the same time as removing one really unhealthy aspect. Anyway, this week is quinoa and I've made some really great things during my venture. Currently, I am making a similar version of quinoa pudding. Pure maple, allspice, cinnamon, and nutmeg. light coconut, less soy milk. Just using what's in my house and seeing that I live in Maine, seems to be quite a bit of maple:) and I ran out of soymilk. Anyway, I'll try your recipe sometime as well. Have a lovely day.

kerry m said...

ameet, some fan mail for you!

I made the coconut rice pudding last night for my neighbor who is struggling after cancer treatment, has lost his appetite, tons of weight so Im on a mission to fatten him up. It was sooooo good. I used almond milk instead of soy and only cinnamon, did not add raisins and pistachios cos he is struggling to eat. Please thank your friend for his great recipes

Ameet Maturu said...

Hi Kerry,

That's so sweet of you to share. I love fan mail!

Anonymous said...

hi, i was craving something sweet and easy.... was thinking along the lines of 'mango with sticky rice'...but alas, the only recipes for that i could find had added sugar....not possible for me cuz i'm on an elimination diet for several weeks. as you can imagine, the list of what I can have is very short, but as I was reading the ingredients, i knew this would work for me - - except "no soy", so i simply subbed organic oat milk for soy and used spices from my cabinet. YUM !! thank you so much for this recipe :)

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