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Coconut Soy Rice Pudding
Summer 2003

Subtle coconut flavor, along with the creamy texture produced by arborio rice (the kind traditionally used to make risotto), make this pudding pure comfort food. Garnished with mango and pistachios, it makes a lovely dessert, but it is also delicious for breakfast, topped with yogurt and maple syrup.

Prep time: 15 minutes | Start to finish: 50 minutes | To make ahead: The pudding will keep, covered, in the refrigerator for up to 2 days. Warm in microwave, if desired. | Degree of difficulty: Easy

Ingredients

2 1/2 cups vanilla soymilk
1/2 cup arborio rice
1/4 cup sugar
1 cup reduced-fat unsweetened coconut milk
1/2 teaspoon vanilla extract
2 tablespoons chopped pistachios
1 ripe mango, peeled and sliced

To Make:

1. Preheat oven to 425°F.
2. Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
3. Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
4. Serve warm or chilled, garnished with pistachios and mango slices.

Makes 5 servings, generous 1Ú2 cup each.
Per serving: 254 calories; 7 g total fat (3 g sat, 1 g mono); 0 mg cholesterol; 42 g carbohydrate; 7 g protein; 1 g fiber; 62 mg sodium.

Tip:
Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish