Creamy Cinnamon Raisin Rice Pudding

Creamy Cinnamon Raisin Rice Pudding
COMMENTS
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    [ID] => 3252
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    [post_date] => 2014-11-11 17:14:50
    [post_date_gmt] => 2014-11-11 23:14:50
    [post_content] => 
    [post_title] => Creamy Cinnamon Raisin Rice Pudding
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    [post_name] => creamy-cinnamon-raisin-rice-pudding
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    [post_modified] => 2015-01-15 17:19:29
    [post_modified_gmt] => 2015-01-15 23:19:29
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11.11
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TOTAL TIME :
4 1/2cups
INGREDIENTS
  • 2 1/2 cups water
  • 3 tablespoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 2 star anise pods
  • 1/2 teaspoon sea salt
  • 3/4 cup short-grain brown rice rinsed and drained
  • 4 cup coconut milk
  • 1/2 cup maple crystals
  • 1 tablespoon coconut nectar could omit or substitute maple syrup or honey
  • 1/2 cup raisins
DIRECTIONS
  1. In a medium pot, bring water, vanilla extract, cinnamon, star anise and sea salt to a boil. Add rice and cover. Reduce heat to a low simmer and slowly cook until rice absorbs all the water, about 30 minutes. Remove from heat and allow to rest for 15 minutes. You don’t want rice to be fully cooked at this point, as it will continue cooking. Remove star anise pods.
  2. Add coconut milk, maple crystals and coconut nectar. Cook, uncovered, over medium heat for 30-40 minutes or until rice is fully cooked and reaches desired consistency. Stir often to release starches in rice and create a creamy texture.
  3. Optional: sprinkle with a touch of cinnamon coconut flakes before serving.
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