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04/30/2011 National Raisin Day Coconut Banana Ginger Brown Rice Pudding with Raisins

Source of Recipe

Emily, Philadelphia, PA


Recipe Introduction

Raisins are a tasty and convenient snack to enjoy. They are also extremely healthy because they are low in fat and contain many nutrients including phenol and boron. Raisins are made by dehydrating grapes in a process that uses the heat of the sun or a mechanical oven. This practice goes back as far as 2000 B.C. in Persia and Egypt. Raisins were also highly prized by ancient Romans who used them as barter currency and prizes at sporting events. Today, half of the world’s supply of raisins is grown in California. Fresno, California has even been named the “Raisin Capital of the World!” Raisin’s commercial popularity was discovered in 1873 when a heat wave destroyed the California grape vines. One grower creatively decided to try to sell the grapes instead as raisins, a “Peruvian delicacy.” The raisins soon became immensely popular throughout the rest country. Celebrate National Raisin Day by baking some raisins into your favorite recipe or getting a box of raisins to snack on throughout the day! Punch Bowl

List of Ingredients

HOME COOKIN’ 04/30/2011 National Raisin Day Coconut Banana Ginger Brown Rice Pudding with Raisins



Coconut Banana Ginger Brown Rice Pudding with Raisins


This Brown Rice pudding is sweetened with banana, crystallized ginger, and raisins. Perfect for breakfast or dessert!

4 cups cooked brown rice
2 cups water
1 teaspoon ground cardamom, or whole cardamom pods
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup raisins
1/3 cup chopped crystallized ginger
1/3 cup shredded coconut
2 overripe bananas, chopped
1 tablespoon coconut oil
1 cup coconut milk* or regular whole milk


Recipe



Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium, make sure to stir constantly.

Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.

Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!