Spoonful of Sugar Free

Registered Dietitian

Coconut-Chai Rice Pudding Guest Post

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Here is a guest post from Rachel!
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Hey there! I’m Rachel, and you can find me over at Eat, Learn, Discover.
First of all, thanks so much to Alex for this opportunity! As a relatively new blogger, I’m making my best effort to make new connections and meet awesome new blogger friends. As my site’s title suggests, I love finding new foods and challenging
myself to try different things in the kitchen.
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As this is a gluten-free, sugar-free, dairy-free blog, I decided to try my hand at a g-free, dairy-free, sugar free recipe. This easy, creamy, healthy recipe is good for dessert, breakfast, snacks, or anything in between.
Coconut-Chai Rice Pudding with Raisins:
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(makes about 4 servings)
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What you’ll need:
  • 1 cup short grain brown rice (may substitute arborio)
  • 1 can lite coconut milk
  • 1 cup chai tea
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 4 oz. seedless raisins
  • shredded coconut (unsweetened) for garnish
Directions: Brew two cups of your chai tea of choice, according to directions.
Bring half of the liquid (coco milk and tea), vanilla extract and the rice to a boil in a large pot, uncovered. Add a pinch of salt for slightly faster boiling. Cover and reduce to a simmer. Let the rice cook until all of the liquid is absorbed – about 30
minutes. Stir occasionally to prevent bubbling over or sticking.
Add the remaining ingredients – the rest of the liquid, raisins, cinnamon and other spices if you like. (If you were to add sugar, I’d recommend about 3-4 Tbsp of raw sugar added at this point but really not necessary!)
Stir in the ingredients, bring the mixture back to a simmer, cover and continue cooking until the rest of the liquid is not quite absorbed – about 20-30 more minutes. Don’t forget to stir!
Turn off the heat, keeping the pot covered, let the mixture sit for about 15 minutes. The pudding will continue to thicken as it cools.
Serve it creamy and hot, with some shredded coconut sprinkled on top!
or store it for breakfast tomorrow 🙂
The the raisins add a bit of natural sweetness, but feel free to add your own mix ins or spices. None of the flavors are too overwhelming, but this pudding makes a satisfying, filling treat for any season! You can even leave out the raisins and serve it as a base for a stir fry – the possibilities are near endless.
Thanks again for letting me guest post on Spoonful of Sugar Free! I love reading her fabulous posts and recipes, and I had a ton of fun coming up with this one. I hope that some of you will try it some time. In the mean time, feel free to hop over to my blog for some recipes, weekly eats, adventures and most important – discoveries.
Happy sugar-free cooking! ~Rachel
Thanks, Rachel! 

Reader Interactions

Comments

  1. I am sooooooo enjoying these guest posts– love meeting someone new everyday creating yummy foods that are good for you! Thank you Alex!

  2. This look tasty!! I’m a relatively new blogger too and I love hearing from other new bloggers and seeing how they find themselves. I don’t think I’ve quite figured out where I want my blog to go yet, but oh well.
    Your recipe looks really good and I love that you used stash tea!! Its my favourite!!!!!!

  7. I need to go on record saying that this was amazing! I am weaning off sugar, and I was indeed ok with not adding sugar to this. So excited to have this as a dessert or breakfast option.

  8. I just came across this recipe, and it’s finishing cooking as I type! Can’t wait to try it…. as I used a wild rice mix (it includes barley, quinoa, black rice, etc) so it has an amazing chocolatey colour, and also a few cranberries instead of the raisins. The leftovers are going to be an amazing brekky tomorrow too! 🙂