Cocoa Rice Pudding

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Very chocolatey! This rice pudding makes a warm and hearty dessert or snack.

Ease: super quick Type: dessert, snack Prep Time: 10 minutes Total Time: 1 1/2 hours Yield: 7 servings

Cook's notes

Add cardamom to taste. 1/4t will give just a hint of cardamom while 3/4 t will give you cardamom flavor in every bite.

Make sure that you are using pure maple syrup with no additives, sugar or preservatives.

The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.

Ingredients

1 1/2 c short grain brown rice
5 c milk or soy or rice milk
2 T maple syrup
1 t vanilla
1/4 t - 3/4 t cardamom
1 t cinnamon
1 c packed raisins
2/3 c cocoa powder (non-alkalized in other words not Dutch)
shredded coconut for garnish

Steps

• Bring rice and milk to a boil in a covered pot.
• Immediately reduce heat to lowest setting possible. Let the rice milk mixture simmer for about an hour.
• Add maple syrup, vanilla, cardamom, cinnamon and raisins and continue to simmer until the rice is tender. When cooking is finished, stir in the cocoa powder and garnish with coconut. Serve room temperature.

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