Coconut Rice Pudding

Directions

1. 1
   Combine the rice and water in a heavy bottomed saucepan and bring to a boil.
2. 2
   Lower the heat and simmer gently, uncovered, for 10 minutes.
3. 3
   Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil.
4. 4
   Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching.
5. 5
   The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal.
6. 6
   It will thicken as it cools.
7. 7
   Remove from the heat and stir in the orange zest, vanilla, and raisins.
8. 8
   Transfer to a heatproof bowl or serving dish and serve warm or chilled.
9. 9
   If youre serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours.
10. 10
    Top with compote just before serving.
11. 11
    To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup.
12. 12
    The dairy-free version will take about 5 minutes less to cook.
13. 13
    To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
14. 14
    Store in an airtight container in the refrigerator for 3 to 5 days.
15. 15
    (per serving)
16. 16
    Calories: 455
17. 17
    Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
18. 18
    Carbohydrates: 84g
19. 19
    Protein: 7g
20. 20
    Fiber: 12g
21. 21
    Sodium: 177mg