Creamy Coconut Milk Rice Pudding
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Amanda R. March 14, 2013
This looks absolutely divine. I have been a fan of Choosing Raw for years and was delighted when a friend forwarded this link to me and saw your contributions here. Yay for the 'New Veganism'!
LeBec F. March 12, 2013
cuvee, personally, i would suggest "milk or cream(unless you're vegan), and lime zest or cardamom or cinnamon."
Cuvee March 12, 2013
I'm not a big fan of orange juice, or creamcicles. Can I use lemon juice instead? How much would you recommend?
MsMarm March 11, 2013
This looks delicious - and another chance to get the kids to eat healthy brown rice. So what needs to be modified to use brown rice? and what kind of brown rice? Thanks!
Elodie B. March 11, 2013
Lovely! I just love coconut milk but never thought of using it in lassi and as a substitute to cream in whipped cream. Thanks for the recipes!
Cheryl B. March 10, 2013
This recipe looks wonderful and reminds me of rice pudding I had a few years ago at a restaurant in Philadelphia. While the chef wouldn't give me the recipe, he said it was basically a sweet risotto with arborio rice and coconut milk. Could arborio rice be used here in place of long grain basmati?
greatbleuheron March 8, 2013
I just came over here from your other blog, Gina, to ask if this recipe would work with black rice. I look forward to hearing how yours turns out!
LeBec F. March 8, 2013
Aside from the well thought out flavor of the recipe, I find this very well written and thorough.Most impressive. Black rice and/or taro cubes in coconut milk is a popular sweet in Thai and Malay restaurants here in Boston; I love the toothsomeness of the black rice, and it has another trump over the basmati here: when chilled,black rice doesn't get that dry/grainy/hard texture that basmati does.
SeaJambon March 7, 2013
We have both gluten and dairy-intolerance in the family, so I've long been making traditional rice pudding (raisins; cinnamon) with coconut milk and it is rich, creamy and FABULOUS! Truly a wonderful comfort food anytime of the year. Love having a new take on the tradition!
revelinginraw March 7, 2013
With the coconut and oj, it must be reminiscent of a creamsicle! I second the above comment that this would be great with black rice, too.
Lisa T. March 7, 2013
Wow. Thanks for the inspiration. My sister-in-law is dairy- (and many other foods) free and will love some of these!
Rinchen March 7, 2013
This would be great with black rice. I make my own coconut milk for gado gado by pouring hot water over dessicated coconut and straining oater.
AntoniaJames March 7, 2013
Looks delicious, but how much rice do you use? And what kind do you recommend? Thanks! ;o)
Marian B. March 7, 2013
Sorry about that! The recipe has been updated -- 1 cup long grain basmati. Enjoy!
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