brown rice pudding

It was one of those days. Yes, those days. Where everything in your universe is off just a bit. The morning coffee tastes bitter, clothes do not fit right, simple decisions are hard to make, suddenly you remember there are 10,000 things to do and you find yourself tired and running late. Oh, it's Monday. On this particular Monday I found myself in quite a mess (for really no reason!!) and a tummy ache to top it off. After what felt like moving through mud trying to gain focus on my day I simply threw my hands up and quit before I even started. Quite lame, yes, but I accepted that fast and got right to dumping my crap coffee down the drain, putting on my pj's (which I knew fit) and made the one decision I could not go wrong with: rice pudding. There is nothing wrong with taking the time to stop and realize the small pleasures of life. It's essential. More people should throw their hands up in the moring and take a day to themselves to apprechiate what life has to offer and just slow down. You know those people that need this desperatly. Maybe I am just trying to justify my lazy behavior? Maybe. But can I tell you how great it was to take a day to myself? I still felt pretty crap physically but emotionally I was considerably more stable and relaxed. Or course, it's impossible to put life on hold, but it is possible to take the time to gain perspective- to step back and realize that everything you were stressing about maybe is not so grandiose that your world might fall apart. Maybe things really are falling apart and you need to take the time to take care of yourself- so you can be calm and clear in times of distress. Whatever it may be, maybe even nothing at all, making a pot of creamy rice pudding will, at the very least, send you into temorary nirvana. And it's times like these that our bodies and minds are a little out of balance and can lead to stress eating- which is normally not so healthy. Eating this particular rice pudding will not classify under unhealthy desserts. Brown rice lends a wholesome base while lemon and ginger help detox the body and aid in digestion. The small amount of sugar will not send your blood sugar soaring and crashing. It might test your patience just a little becuase it takes a while to bake, but there is nothing really to mess up with this recipe. This rice pudding can turn one of those days into a good day. Making something healthy and tasty is quite an accomplishment. And if that's the only accomplishment that is done for the day, that's perfectly OK.

This recipe demands quite a bit of time from you but don't fret. It's a lot of time, but not a lot of energy. This is one of those dishes that can cook while you are making dinner, reading the morning paper, or enjoying an afternoon cocktail (or three- you have the time, right?). Also, feel free to suit it to your tastes. The basic measurments are below, but feel free to use soy milk instead of coconut milk. Maybe throw 1 Cup golden raisins or pistachio's....or both! If you can cook rice, you can make the most delicious brown rice pudding ever. Oh, a note about rice. Try to use the best rice possible. Don't skimp if you can help it. But....I'll just say off the record that any type of rice will do. I like the flavor basmati adds, and brown rice has more nutrition, but feel free to experiment with short grain brown, jasmine, and of course in a pinch plain old white rice will do and most certainly nourish your soul.



you will need these:
pot for making rice (or a rice cooker)
favorite casserole type dish to go in the oven make sure it has a lid- or in a pinch use some foil to cover
wooden spoon


1 C brown basmati rice cooked according to directions on package which should equal approximatley 2 C cooked rice
1 T coconut butter (optional)
14oz can regular coconut milk
1/2 C agave nectar
1/4 C organic unrefined sugar
zest and juice of 1/2 organic lemon
3 inch piece of ginger, grated --a cheese grater works fine. or, just mince it
1/2 tsp cardamom powder
pinch of salt

1/2 C grated, unsweetened coconut flakes (optional)

pre-heat oven to 375 degrees

to make the rice, add the coconut butter (if using) and a pinch of salt. canola oil can be subsituted for the butter

once rice is done take off heat, keep it covered, and let it sit for 15 minutes

fluff the rice with a fork then add the coconut milk, agave nectar, zest and juice of lemon, grated ginger, cardamom powder and salt

mix well with a wooden spoon, press down flat with a wooden spoon, put a lid on it and stick it in the oven for 1 1/2 hours.

i know it's against the rules to open the oven while baking, but go ahead and break the rules this time and open it to stir the rice about three times during the cooking process, but not before the first 30 minutes. all kinds of rice and ovens and baking dishes vary so it may take a little more or less time. it's impossible to overcook it. if for some reason it does look dry, try adding some more coconut milk, vegan milk of any kind or if all else fails, water will do. the point is to get the rice as soft as possible.

remove from the oven when done, give it one more stir and let it rest, lid on, for at least 20 minutes.

after that it is fair game. eat it or garnish it. be carefull not to burn your mouth though!

to garnish and add a little crunch, sprinkle the shredded coconut on top and broil (i crack the oven while doing this- what a shame it would be to burn the coconut) for 2-4 minutes.

keep it in the refridgerator for a couple of days- if it lasts that long

it will serve about 6 people depending....oh, and it makes for a breakfast of champions.

and a note about the picture: this vintage le creuset pot was a donatation made my friends Julie and Giles. They called it their "river pot" becuase it is very stained. please know that making this pudding will not do something like this to your pot.....just thought you might like to know. i thought the picture looked "rustic" when i took it- now i'm not so sure. i don't really care thought 'cause the proof is in the pudding.