Coconut Rice Pudding - Arborio rice

Method

• Combine the rice and water in a heavy bottomed saucepan and bring to a boil.
• Lower the heat and simmer gently, uncovered, for 10 minutes.
• 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.
• 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.
• 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.
• It will thicken as it cools.
• Remove from the heat and stir in the orange zest, vanilla, and raisins.
• Transfer to a heatproof bowl or serving dish and serve warm or chilled.
• 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.
• Top with compote just before serving.
• 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.
• The dairy-free version will take about 5 minutes less to cook.
• To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 455
• Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
• Carbohydrates: 84g
• Protein: 7g
• Fiber: 12g
• Sodium: 177mg