coconut rice congee with raspberries (think along the lines of rice pudding)
Prep time: 15 minutes, plus an 8-24 hour soak of the rice
Total time: About 2 and a half hours
Makes: about 8 servings
1 cup brown rice (or short grain, sweet rice for those with fewer dietary challenges)
2 cans coconut milk
5 cups nonfat milk
1 pint raspberries
3 tablespoons Splenda
1 teaspoon cinnamon
Rinse the rice using your fingers as a rake. Cover with water and allow to soak overnight.
Drain the rice. Combine the rice, coconut milk, and nonfat milk in a heavy pan on medium-high heat and bring to a boil. Reduce the heat to a simmer and cover. Stir occasionally. Continue cooking until the mixture achieves a pudding or porridge like consistency. Using brown rice, the cook time was about 2 hours and 15 minutes. Cooking times may vary with other rice varieties.
Server warm or cool. Spoon a portion into a serving dish, sprinkle with cinnamon sugar (3 tablespoons Splenda and 1 teaspoon cinnamon, in my case) and a portion of the raspberries.
I modified this recipe from Nina Simonds A Spoonful of Ginger. Nina calls for a cinnamon sugar recipe consisting of 1 tablespoon brown or palm sugar, 2 tablespoons sugar, and 1 teaspoon cinnamon.
I found this congee to be quite tasty, especially when topped with sugar and raspberries. I don't eat any sugar (honey, molasses, corn syrup, etc.) these days, and I'm told my tastes have adjusted to my new lifestyle. Nat, LaRayne, AnnMarie, and Jake all confirmed the congee was a tasty treat. I may, however, try the recipe next with 1/4 cup Splenda added during the cooking process and 1 teaspoon vanilla before cooling for something more closely resembling a western rice pudding.