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