Ginger Rice Pudding

Last month I featured a cookbook by Susan O’Brien entitled The Gluten-Free Vegan. (See book cover photo at the bottom of the page.) I also posted a recipe for ginger rice pudding that I said I was going to try, which I did. It was so good that I am re-posting the recipe with my photo because I think it makes a great snack or breakfast dish.

Ginger Rice Pudding

Ginger is so good for our digestion.  It also has a very nice flavor, so I added it to this recipe and it was a hit. I think the combination of the coconut milk and ginger really works well.

2 cups light coconut milk
1/2 cup water
1 cup uncooked arborio rice
Pinch of sea salt
1 tablespoon finely chopped candied or fresh ginger
2-3 small Medjool dates, pitted and chopped
1/2 tsp. ground cinnamon

Place the coconut milk and water in a pot and bring to a boil. Add the rice and the salt, and bring back to a boil. Turn down the heat, add the ginger and dates, and simmer over low heat for 40-45 minutes, or until rice is cooked but not dried out. Rice pudding should be very moist. Add the cinnamon and serve.

The Gluten-Free Vegan is available wherever cookbooks are sold, such as Barnes & Noble, Borders, etc. and also online from Amazon.com. It is published by Perseus Books, in NY.  Click on the icon below to go directly to Amazon.