Brown rice in a pudding might seem intimidating and maybe not the typical texture but you have to try this recipe. It took me a couple of years to truly love brown rice but now when we have white rice it seems so plain and there is no snap to each grain as you chew. I adapted Cook To Love’s recipe for it. Will everyone love it? Maybe, maybe not. You have to love brown rice. I thought it was great…but my taste buds have adapted.
Cherry and Pistachio Rice Pudding
- 1 cup uncooked long grain brown rice
- 2 cups water
- 14 ounce can light coconut milk
- ¼ cup original almond milk (or any non-dairy milk)
- ¼ cup agave nectar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/8 tsp ground cardamom
- Pinch of sea salt
- ¼ cup Dried Cherries
- ¼ cup shelled pistachios, chopped + 2 Tbsp whole ones for topping
Add the rice and water to a medium saucepan, bring to a boil. Cover and turn to low, let simmer for 30 minutes.
Whisk together the coconut milk through salt, add to the saucepan, stirring well. Turn up to medium-high and bring to a simmer. Turn down to medium-low and let simmer uncovered for 25 to 30 minutes, stirring often.
Take off the heat and stir in the cherries and pistachios. Dish up and sprinkle on the remaining nuts. Serve warm or chilled. (It sets up considerably well chilled)