Notes on sugar or rice substitutions, including adding some lovely spices, will follow in the recipe notes. Also there’s a recipe for caramelized bananas. I buy my sprouted brown rice from Costco. Sprouted rice has higher nutritional values due to the fact that it is sprouted, meaning alive, before it is dried and packaged. In fact all my baking flour is sprouted and we also enjoy a sprouted bean mixture.
Here’s a good post if you’re interested in learning more about sprouted brown rice.
Coconut rice pudding
2 cups sprouted brown rice
2-1/2 cups water
1-1/2 cups coconut milk
1 teaspoon vanilla
1/2 cup palm sugar (also known as coconut sugar)
Add all the ingredients to a large pot. Bring the rice to a boil, cover with a lid and reduce heat to gentle simmer for 45 minutes. Stir every 5 minutes during the last 10 minutes of cooking process. Add water if the rice is beginning to dry out or begins to stick to the bottom of the pot, adding 1/2 cup of water at a time.
Recipe Notes: If you choose to use a different type of rice, you will probably need to adjust the ratio of liquid to rice. Sprouted rice requires less water to cook. Just keep your eye on it during the simmering process and add more as needed. When you first make this, you want it to be slightly runny, like warm pudding. The rice will absorb a lot of the moisture if it is allowed to cool overnight. Reheating the rice pudding the next day will most likely require you to add more water. I added a cup of water the next day during the reheating process. Different types of rice also have different cooking times. Adjust accordingly.
Sugar Substitute: Use any amount of sweetener you need to make it taste good to you. If you’re new to whole foods you may require more sugar. That’s OK. You can adjust it over time as your need for sugar decreases. I love using honey in this recipe as well. Any sweetener can be used here and add a little bit at a time until you get the desired result. Each type of sweetener will also give a slightly different flavor.