August's featured recipe is a nutritious rice pudding.

August’s featured recipe is a nutritious rice pudding.

August’s featured recipe is a nutritious rice pudding.

This recipe for rice pudding is:



plusindulgent yet lighter


+Packed with raisins and cinnamon

+Perfectly flavored

4 servings


– 1/2 cup of well-rinsed and drained jasmine rice

– 4 cups of almond or coconut milk (or another type of milk)

– Add a pinch of sea salt.

– One-fourth cup maple sugar (see notes for sub)

– Half a cup raisins

– cinnamon, for adornment

Instructions: Place washed and drained rice in a medium sauce pan (see note) and add just enough water to cover the rice. on a medium heat setting. After the rice comes to a boil, decrease the heat to medium-low and let the water simmer for 10 minutes. Be careful not to let water entirely evaporate. After the ten minutes, drain any remaining water and add the rice back to the sauce pan.

Cook over medium-low heat while adding salt and coconut milk. To prevent the rice from sticking, cook for 25 minutes while stirring the pan occasionally.
– Turn the heat to low, then stir in the sugar and raisins. Cook, stirring often, for a further 15 minutes, or until the mixture is creamy and most of the liquid has evaporated. Sprinkle some ground cinnamon over top and serve warm or cold.

Cookbook Notes
Make careful you use the coconut milk beverage depicted in the animation and not the canned version.
Maple sugar can be used in place of coconut sugar, however the color will somewhat alter.
We used a medium sauce pan for our dish. Simply allow the rice pudding to evaporate for a little longer if, for some reason, it is taking longer than the directions suggest. Don’t overcook the rice pudding since it will thicken up significantly when it cools.

Nutritional data
Serving Size Calories 160
Saturated fat 0g and total fat 0.7g
no cholesterol
Salt 95 mg
Sugars 1.7g Dietary Fiber 37.4g Carbohydrate Protein: 12.2g, 2.3g