Recipe: Coconut milk rice pudding

As a boy who grew up on my mother's kheer, I was very proud of myself for coming up with a healthier take of this classic Indian recipe. My version is dairy-free, gluten-free, uses whole grains, and has no refined sugar.

I was inspired to make this recipe, based on the leftover grains I had been collecting in my refrigerator. I made this one with both rice and quinoa. Feel free to use just one or both. Either way you can't go wrong!

The coconut milk gives it a creamy flavor. The cardamom, cinnamon and cloves add an Indian aroma. And the agave nectar works great in place of sugar.

Did I mention it only takes 15 minutes to make?

Serves 4-6

8 oz coconut milk (1/2 can)
1 cup unsweetened soy milk
2 cups cooked grains (brown rice or quinoa)
1/4 cup agave nectar (or more or less depending on taste)
1/2 tsp cardamom
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
1 tsp vanilla extract
raisins (optional)
pistachios, toasted and chopped (optional)

Heat the coconut and soy milk in a heavy sauce pot over medium heat, until it comes to a simmer. Add sweetener and thicken until dissolved. Add the precooked rice, spices and heat through.

Simmer until it thickens, but don't let it become too dry.

Remove pot from heat. Stir in vanilla. Add raisins and pistachios if desired. Serve either warm or cold.