Coconut Rice Pudding
The pudding has cardamom, which is used to treat digestive issues common to people undergoing chemotherapy, including gas and constipation.
¼ cup Arborio rice
2 cups water
2½ cups organic milk
¾ cup coconut milk
2 Tbsp maple syrup
¼ tsp ground cardamom
Pinch of sea salt
½ tsp orange zest
2 tsp vanilla extract
¼ cup raisins or currants (optional)
Combine the rice and water in a heavy bottomed saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 10 minutes.
Drain the rice, rinse the saucepan, then add the milk, coconut milk, maple syrup, cardamom and salt and bring to a boil.
Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching.
The pudding is done when the rice is tender and starts to stick to the bottom of the pan (don't let it burn!) and the pudding has the consistency of loose oatmeal. It will thicken as it cools.
Remove from the heat and stir in the orange zest, vanilla extract and raisins. Serve warm or chilled.
Nutrition facts (per serving): calories 160, fat 9 g (saturated fat 7 g), cholesterol 10 mg, protein 4 g, carbohydrates 15 g, fiber 1 g, sodium 120 mg, sugars 9 g
Recipes reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. For more information, visit rebeccakatz.com.