By Sarah Breckenridge, producer
Posted: October 20th, 2009
I created this pudding to use up half cans of coconut milk and pumpkin puree sitting in my fridge, but I liked the results so much, it's going into my rotation. I drizzled it with birch syrup (made from birch tree sap), which I also happened to have in the fridge (don't ask). It has a more pine-y, resinous flavor than maple syrup, but maple would also be good here.
1/2 of a 15-oz. can pure solid-pack pumpkin
1/2 of a 14-oz. can coconut milk
1-1/2 cups cooked white rice
3 Tbs. brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 cup heavy cream
Maple syrup, for serving
Combine all ingredients in a medium saucepan and put over medium-low heat. Cook, stirring often, until the rice has absorbed much of the liquid and the pudding has a creamy texture, about 15 minutes.
Transfer to a bowl, put a sheet of plastic wrap directly on the surface of the pudding, and refrigerate until chilled.
Just before serving, beat the cream into the pudding, and drizzle a little maple syrup over the top.