Saba's Recipes


Coconut Brown Rice Pudding

¼ Cup of Brown Basmati Rice
1 Cup of Low Fat Milk
1 Can of Low Fat Coconut Milk
1 Can of fat free sweetened condensed milk
1 medium Cinnamon Stick
1-2 Cardamom Pods (skin removed)
Raspberries and Blackberries for Garnish
1. This first step needs to be done a day ahead of time.  So make sure to keep that in mind when preparing this delicious “gourmet” tasting dessert.
2. Soak the Brown Basmati Rice in 1 Cup of Water over night to softened the grains. 
3. When the rice is ready, with a food processor, blend or pulse to create a paste with the rice. Now in a medium saucepan at medium high temperature add the milk, coconut milk, cinnamon, and cardamom.  Once it has come to a boil, reduce the heat and simmer covered for about 2 hours stirring frequently. 
4. Once the rice has cooked through and the pudding has reached desired consistency, add the fat free sweetened condensed milk, stir and let simmer for another 5-6 minutes.  Now remove from the heat and allow to cool.  Transfer to a serving dish and refridgerate. Garnich with berries and enjoy!
Photographer: Altamash Urooj
As seen in Mojeh Magazine, Nov/Dec 2011, Issue 5