Packed with whole grain goodness, Long Grain Brown rice enjoys great popularity. It is an aromatic rice with the fragrance of Indian Basmati, but no elongation. An exotic choice when a fluffy, drier texture and an exotic aroma is desired, e.g., stir fry, salads, stuffing, pilaf, desserts.
Rice pudding is a universal comfort food. In Thailand it’s made with black sticky rice and palm sugar. In Persia, with honey and rosewater. In Mexico, with lime zest and cinnamon. This Indian-inspired variation uses brown basmati instead of the traditional white, and a combination of rice and coconut milk, making it a healthy vegan breakfast option. Our basic recipe will help get you started, leaving you plenty of room to experiment with your favourite spices, sweeteners and toppings.
1 cup (240ml) brown basmati rice
2 cups (480ml) water
1 cup (240ml) soy, or rice milk
½ tsp (2.5ml) salt
1-inch piece of ginger, peeled and thinly sliced
6 cardamom pods, crushed
3-inch long cinnamon stick
2 oz. (60g) palm or brown sugar
1 can “lite” coconut milk
- Rinse the basmati rice and place in a heavy-bottomed pot. Add water, soy milk, salt, ginger, cardamom and cinnamon. Bring to a boil, reduce heat to low and cover for 45 minutes.
- Stir in the sugar and coconut milk and simmer the rice without a lid over low heat. Cook until the liquid evaporates and the pudding thickens (about 30 minutes). Remove the ginger slices, cardamom pods and cinnamon stick. Serve hot, warm or at room temperature.