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1
Combine the rice and water in a heavy bottomed saucepan and bring to a boil.
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2
Lower the heat and simmer gently, uncovered, for 10 minutes.
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3
Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil.
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4
Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching.
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5
The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal.
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6
It will thicken as it cools.
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7
Remove from the heat and stir in the orange zest, vanilla, and raisins.
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8
Transfer to a heatproof bowl or serving dish and serve warm or chilled.
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9
If youre serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours.
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10
Top with compote just before serving.
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11
To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup.
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The dairy-free version will take about 5 minutes less to cook.
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13
To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
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14
Store in an airtight container in the refrigerator for 3 to 5 days.
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15
(per serving)
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16
Calories: 455
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Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
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18
Carbohydrates: 84g
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Protein: 7g
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Fiber: 12g
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Sodium: 177mg
