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Listed in: Dessert
1 can (14 ounces, or 425 ml) light coconut milk
Water to make total liquid content (including coconut milk) just over 2 3/4 cups (650 ml)
1 cup (190 g) short-grain brown rice
1/4 cup (20 g) dried shredded coconut, unsweetened
3/4 teaspoon vanilla extract
3 to 4 tablespoons (45 to 60 ml) 100 percent maple syrup, preferably grade B (or xylitol for no-added-sugar version), to taste
3/4 teaspoon cinnamon, optional
1/2 teaspoon nutmeg
1/3 cup (40 g) toasted slivered almonds (or toasted and chopped pistachios or pecans), optional
Combine the coconut milk, water, rice, and coconut in a medium, heavy-bottomed saucepan and bring to a boil over high heat. Stir, reduce the heat to low, cover, and simmer for about 50 minutes, or until the rice is tender and creamy. Stir in the vanilla, maple syrup, cinnamon, and nutmeg until well combined, cover, remove from the heat, and let stand for 10 minutes. Top with the nuts. Serve hot or cold.
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