This recipe makes a rich dairy free rice pudding. This version is quite spicy due to the amount of ginger that is infused during cooking. The ginger makes this pudding so much more exotic and alluring and it was a welcome change from my regular rice pudding recipe.
Brown basmati rice is notable for its toasty fragrance that combined with the aromatic scent of the cinnamon stick and fresh ginger made my kitchen smell deliciously comforting. The coconut milk makes this dish rich and coconutty in a subtle way and complements the nuttiness of the brown rice. This is quite the wholesome recipe considering it is made with whole grain rice and only 4 tablespoons of sugar. It is the perfect ending to an Indian style meal served with spicy chai tea.
Brown Basmati Rice Pudding
time: 1 hour and 15 minutes, mostly inactive
- 1 cup brown basmati rice
- 2 cups water
- 1 cup soy or rice milk
- 1/2 teaspoon salt
- 1 1-inch piece ginger peeled and thinly sliced
- 6 cardamom pods crushed (optional)
- 3 -inch long cinnamon stick
- 4 tablespoons/ 2oz/ 60 grams brown sugar
- 1 can "lite" coconut milk, about 2 cups, (can replace 1/2 with soymilk, if low on coconut milk.)
- 1 cup golden or dark raisins (optional)
- Rinse the basmati rice and place in a heavy bottomed pot. Add water, soy milk, salt, ginger, cardamom and cinnamon. Bring to boil, reduce heat to low and cover for 45 minutes.
- Stir in the sugar and coconut milk and simmer the rice without a lid over low heat (there should be bubbles breaking the surface especially as the liquid begins to evaporate). Cook until the liquid evaporates and the pudding thickens, about 30-35 minutes. Remove the ginger slices, cardamom pods and cinnamon stick. Serve hot, warm or room temperature.