Baked Lemon Rice Pudding

Chef

Dahlia Abraham-Klein

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Cookbook

Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

Published by Tuttle Publishing

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Baked Lemon Rice Pudding

Editor's Note: A heavy meal that uses an assortment of flavors requires a refreshing dessert. Why not include this dessert for Baked Lemon Rice Pudding to the menu of your next get-together? This easy recipe for rice pudding includes an assortment of light flavors that will cleanse the palate while providing a delicious end to just about any meal you have planned. You can serve this recipe year-round, too. Simply use the fruit that is currently in season for a taste that is fresh and unique. You can easily serve this delicious lemon dessert recipe for a get-together with friends or family. Instructions on washing and soaking the rice are included below the recipe, and ingredients on how to make coconut milk are included in the ingredients list.

Most rice puddings are cooked in a pot on top of the stove, but this baked version develops into wonderful custard that makes a rich and comforting dessert. Delicately flavored with lemon and a hint of coconut, this dessert can be made anytime with ingredients that are readily available in your kitchen pantry.

Prepartion Time: 10 minutes, plus 4 hours for soaking the rice, 30 minutes for rice to stand and 1 hour to chill

Serves4

Cooking Time2 hr 30 min

Easy

Total TimeHalf Day

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseDessert

Dietary ConsiderationVegetarian

Ingredients

½ cup (115 g) short-grain brown rice
2 ½ cups (625 ml) unsweetened Coconut Milk
2 tablespoons packed brown sugar
½ teaspoon pure vanilla extract
Zest of 1 small lemon, grated
1 tablespoon vegan butter (available in most supermarkets), chopped
Fresh strawberries or any seasonal berries, for garnish (optional)

Instructions

Wash and soak the rice according to the instructions below.
Combine the rice and coconut milk in a medium-size ovenproof casserole dish and set aside for 30 minutes. This will allow the rice to soften while absorbing the milk.
When you are ready to bake, preheat the oven to 300 degrees F (150 degrees C).
Add the sugar, vanilla, lemon zest, and butter to the rice mixture and whisk gently to combine. Bake, uncovered, for 2 to 2½ hours, or until the top of the pudding is lightly browned.
Allow the pudding to cool, and then gently peel off the skin at the surface and discard.
Chill in the refrigerator for about 1 hour, or until the pudding thickens.
Garnish with strawberries or any seasonal berries you might prefer and serve.

Instructions for Washing and Soaking the Rice

Rice should be washed and soaked before you cook it. Soaking is actually part of the cooking process; it softens the rice and allows the water to penetrate the grains. This prevents sticking and reduces cooking time. It also produces rice with a lovely, light texture, and releases enzymes that make it easier for us to absorb all the nutritional goodness in the rice.

Soaking: Once the rice is washed, it’s time to soak. With the rice in the bowl, add enough warm water so that the rice is submerged by about an inch. Use the following soaking times unless directed otherwise in the recipe.

* Long-grain brown rice should be soaked for 2 hours.
* Short-grain brown rice should be soaked for 4 hours.
* Long-grain white rice should be soaked for 30 minutes.
* Short-grain white rice should be soaked for 20 minutes.