This is the perfect dessert, or a sweet breakfast to start off your day. I used brown rice since we didn’t have any white, but I imagine it’d be fantastic with white jasmine or basmati rice instead. The lemon flavor in this pudding is solely from the lemon peel. It dissolves as it cooks and gives the lightest lemon taste and scent to the pudding. Delicious. I made it in four individual ramekins – they are each four inches in diameter, two inches high, and hold one cup of liquid.
Coconut Lemon Rice Pudding
Four petite dessert or light breakfast portions
3/4 Cup Coconut Milk
1 1/4 Cup Soy Milk
1 1/2 Tbs Sugar
1 Lemon (organic if possible)
1/2 Cup Brown Basmati Rice
Preheat oven to 250Âº. With a vegetable peeler, peel four strips of zest from a lemon, each about 1×3″. Chop the zest finely, and divide equally among the ramekins. Place 2 Tbs of dry rice in each ramekin.
Mix coconut milk, soy milk, and sugar together, whisking until the sugar is dissolved. Pour about 1/2 cup into each ramekin. Bake for 90 minutes uncovered, stirring halfway through. A thin skin will develop while cooking, but this is normal, simply stir it back into the rice. The rice pudding is done when the liquid is absorbed and the rice is soft.
Allow to cool, or eat warm – either way, it’s divine.