Easy // 30 mins // Yields 2 1/2 quarts

The flavors of this week’s golden-toned fruit sing in a brown rice pudding sweetened with honey & enriched with coconut milk. This is a dessert that is guilt-free, kid-friendly, and a beauty to behold.

Small Sauce Pan and Lid

Harvest Ingredients:
1–2 Med. Mango
2 Med. Golden Delicious Apples
3–4 Med. Apricots, about 1 cup
2 Med. White Peaches

Other Ingredients:
1 Can Coconut Milk, 13.5 oz can
1/2 Cup Water
1/4 tsp Sea Salt
1/2 tsp Favorite Sweet Spices
1/2 cup Honey or Coconut Nectar or Brown Sugar
1 quart Brown Rice, cooked
1 Lrg Citrus Fruit

Step 1:
Put the coconut milk into a small saucepan over medium high heat.  Rinse out the can with 1/2 Cup water and add to the pan.  Add the salt, spices (I used 1/4 Tsp pumpkin pie spice & 1/8 Tsp each nutmeg & cardamom), honey or favorite sweetener.  Cover and bring to a simmer while you peel and dice the fruit.  

Step 2:
When the coconut milk is simmering add 1 quart Brown Rice, fully cooked.  I used a 60/40 mix of organic sweet brown rice & short grain brown rice.  Sweet brown rice is also called glutinous rice.  It’s particularly good in dessert preparations.  Stir to incorporate the liquid into the rice.

Step 3:
Add in all the diced fruit and the citrus juice and zest.  I used a large golden nugget tangerine.  Stir well, cover and set a timer for 15 mins.  Check it and when the fruit is as tender as you wish & the sauce is thickened, it's ready to eat.  It’s great served with ice cream.  You can substitute dried apricots if you wish.  I like to soak them in green tea, orange juice or sweet marsala to plump them up.  

If you’re cooking up rice, make extra.  It freezes well in quart freezer bags. I cooked mine plain so I could sweeten it for this rice pudding and used some extra for my chili & soup recipes this week too.  You can find organic brown rice fully cooked in most grocery stores.