This Mocha Coconut Rice Pudding is the second recipe I’m featuring from Leslie Cerier’s newly published Gluten-free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook.
Leslie has generously agreed to give a signed copy of the book to one of my readers. If you’ve already entered the giveaway, I’ve got my fingers crossed for you.
If you haven’t entered already but you’d like to, here’s what you have to do to be eligible to win the book:
1. “Like” Healthy Green Kitchen on facebook and let me know that you do in the comments section below.
2. For a second entry, share this post with friends on facebook and/or suggest they like this blog on facebook, and leave a second comment telling me you did so.
3. For a third entry, please follow me on twitter and leave a comment letting me know that you did (or already do).
You must have a US/Canadian address to enter this giveaway. You can leave comments here or on my last post through Sunday August 1st 2010 at midnight. I’ll announce the winner next week…good luck!
So, about this rice pudding. It’s super rich and delicious, but it’s also vegan and free of refined sugar. Leslie recommends making it with Madagascar pink rice, but I decided to try it with Chinese black rice (aka Forbidden Rice, an organic heirloom variety sold by Lotus Foods).
I found Forbidden Rice in my local natural foods store. I’ve never used it in a recipe before, but thought it would be perfect here because of the other dark additions (cocoa and coffee) to this rice pudding. The color of black rice indicates a high level of antioxidants (and it’s high in many other nutrients, as well), and I really like it’s chewy texture. If you can’t find it, though, any type of brown rice that you have on hand will work well in this recipe.
I sprinkled a little smoked sea salt on top of the rice pudding before serving. I think this adds an interesting flavor, but you can skip it if you like (especially if you’re serving the pudding with berries).
Mocha Coconut Rice Pudding
Excerpted with permission by New Harbinger Publications
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
3/4 cup Madagascar pink rice (or any brown or black rice: I used Lotus Foods’ Forbidden Rice)
one 14 ounce can of coconut milk
2 cups water
2 cinnamon sticks
pinch of sea salt
3 tablespoons cocoa powder
2 tablespoons finely ground dark roast coffee (I used Mount Hagen brand organic freeze-dried coffee)
3 tablespoons maple syrup
1 tablespoon vanilla extract
1 cup raspberries or sliced strawberries for garnish-optional
1. Put the rice and coconut milk in a medium size saucepan. Add the cinnamon sticks and salt and stir to combine.
2. Bring to a boil over high heat, the lower the heat, stir in the cocoa powder and coffee, and simmer for about 20 minutes (or another 10-20 minutes longer for brown or black rice) until all of the liquid is absorbed.
3. Stir in the maple syrup and vanilla extract. Serve immediately, garnished with the berries, if you like.
4. Leftovers can be stored in the refrigerator (and are quite delicious cold).
This post is linked to Slightly Indulgent Tuesday.