makes 4 to 5 servings     cook time 30 to 40 minutes

1/3 cup raw pistachios, coarsely chopped

1/2 cup unsweetened shredded coconut

1 can, 14 oz., lite coconut milk

1 1/2 cups soy milk or other nondairy milk of choice

1 cup water

1/2 cup jasmine rice

pinch salt

1/4 cup agave nectar or brown rice syrup

1 tsp pure vanilla extract

1/4 tsp pure coconut extract, optional

1/2 tsp ground cinnamon

1/4 tsp ground cardamom or freshly grated nutmeg

 

in a 2 quart saucepan over medium heat, cook pistachios, stirring often, for 3 to 5 minutes or until lightly toasted and fragrant.  transfer toasted almonds to a small bowl and set aside.

place shredded coconut in the saucepan and cook over medium heat, stirring often for 3 to 5 minutes or until lightly toasted and fragrant.  transfer toasted coconut to another small bowl and set aside.

place coconut milk, 1 cup soy milk, water, jasmine rice and salt in the saucepan and bring to a boil.  reduce heat to low and simmer, stirring often, for 20 to 25 minutes or until rice is fully cooked.

add remaining 1/2 cup soy milk, reserved toasted coconut, agave nectar, vanilla extract, coconut extract, if using, cinnamon and cardamom and cook stirring often for 3 more minutes.  remove from heat.  serve warm or cold and garnish with toasted pistachios.

 

variation; for a more tropical pudding add 1/2 cup diced mango or crushed pineapple to the finished rice pudding...  YUMMY!!!