Coconut Milk Rice Pudding with Figs
Makes about 3 1/2 cups
Time 1 hr 30 min
Eaters of all ages will enjoy this soothing, fiber-rich pudding for dessert or a snack.
Special Diets:
Ingredients
- 1 cup long-grain brown rice
- 1/2 cup chopped dried figs (4 or 5)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/4 teaspoon ground cardamom
Method
Combine rice, figs and 2 1/2 cups water in a medium saucepan and bring to a boil.
Lower heat to medium-low, cover and simmer until rice is just tender, about 45 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Uncover, fluff with a fork and spread rice mixture out on a large plate to cool.
Transfer rice mixture to a food processor and process with brief pulses until evenly chopped, scraping down sides of food processor bowl often to prevent mixture from becoming overly gummy.
With the motor running, pour in coconut milk, add cardamom and purée until well combined.
The pudding will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
(Suggested age: 10 months and up)
Nutritional Info:
Per serving: about 1/2 cup, 230 calories , 13g total fat, 15mg sodium, 29g carbohydrates (3g dietary fiber, 5g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup long-grain brown rice
- 1/2 cup chopped dried figs (4 or 5)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/4 teaspoon ground cardamom