A Grain Idea: Coconut-Lime Rice Pudding

Grab this

• 1/4 cup (20 g) unsweetened coconut flakes
• 1 cup (200 g) Arborio rice
• 4 cups (1 L) unsweetened soy milk, divided
• 1 can (400 mL) light coconut milk
• 1/3 cup (80 mL) pure maple syrup
• 1/4 teaspoon fine salt
• 1 tablespoon finely grated lime zest, from about 2 limes
• 2 tablespoons fresh lime juice
• 1 teaspoon pure vanilla extract

Do this

1. Set a small dry skillet over medium-low heat. Add the coconut flakes and stir for 2 to 3 minutes, until lightly golden. Transfer them to a plate right away so they do not keep browning.
2. Combine the rice, 3 cups (750 mL) of the soy milk, coconut milk, maple syrup and salt in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce the heat to low. Cook uncovered for 25 to 30 minutes, stirring every 2 to 3 minutes and scraping the bottom of the pan, until the rice is tender and the mixture is creamy.
4. Stir in the remaining 1 cup (250 mL) soy milk a little at a time during the final 10 minutes, adding only enough to keep the pudding loose and creamy. It will thicken as it rests.
5. Remove the pan from the heat. Stir in the lime zest, lime juice and vanilla, then let the pudding stand for 5 minutes.
6. Spoon into six small bowls and scatter the toasted coconut over top. Serve warm, or cover and chill for at least 2 hours; loosen chilled pudding with a small splash of soy milk before serving.