A slightly more healthful, Thai-inspired version of classic rice pudding using brown rice, coconut and almond milk and less sugar. This dish is vegetarian with vegan option, gluten and dairy free.
3 cups cooked brown rice
note: a shorter grain rice will give a creamier texture to the pudding
1 1/2 cup unsweetened almond milk
2 14-oz cans unsweetened coconut milk
1/2 cup organic cane sugar
1 tbs organic coconut oil
1/4 tsp curry powder
1/2 tsp cinnamon
1/4 cup shredded coconut
1 egg (optional)*
1 mango, diced
Preheat oven to 300F degrees. Spread shredded coconut on a cookie sheet lined with parchment paper and place in the oven, checking every few minutes, until it turns golden brown. Remove and set aside.
In a small bowl, combine 1 can of coconut milk with the egg and beat until blended. In a large saucepan, combine rice, almond milk, the second can of coconut milk, sugar, coconut oil and spices and place over medium heat. Cook for 20-25 minutes, until it has turned thick and creamy, stirring often. Add the egg mixture and continue to cook for 2-3 minutes. Remove from heat and allow to cool.
The pudding may be served slightly warm or chilled. Top with shredded coconut and mango.
* Egg is optional.