This pudding recipe is from my friend, Mary Ann Barnes. She excels at making healthy desserts, and her brown rice pudding is another winner.
Brown rice is much more nutritious than white -- though I love them both -- and the addition of lovely fruits make it a scrumptious ending to any meal.
By the way, I never cook brown rice from scratch any more, now that you can get the frozen boxes with microwaveable packets of pre-cooked rice.
Recipe: Brown Rice Pudding Serves 4
1 cup cooked brown rice
1 14-ounce can low fat coconut milk
½ cup skim milk
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
½ cup unsalted pistachios
½ fresh mango, peeled and cut into bites sized pieces (or frozen mango, thawed)
4 fresh strawberries, sliced
Place rice, coconut milk, skim milk, cardamom and cinnamon in a medium sauce pan. Cook over medium heat, whisking frequently, until boiling, and then about 5 minutes longer, until slightly thickened. Remove from heat and stir in pistachios. Cool a little, then spoon into serving dishes and cover with plastic wrap and refrigerate until served. Top with fresh mango and strawberries.