GF Caramel Ginger Wild Rice Pudding

By Jahel

Ingredients

• 4 cups refrigerated coconut milk
• 1 cup uncooked wild rice, rinsed and drained
• ¾ cup uncooked long grain brown rice
• 1/3 cup sugar
• 2 tablespoons butter, cut up
• 1 teaspoon ground ginger
• 1 tablespoon grated fresh ginger
• Purchased caramel sauce
• Chopped crystallized ginger

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Slow Cooker
Lightly coat the inside of a 31/2- to 4-qt. slow cooker with nonstick cooking spray. In cooker combine coconut milk, rices, sugar, butter, and ground ginger.
Cover; cook on low 4 to 41/2 hours or high about 21/2 hours or until rice is tender, stirring toward end of cooking. Stir in fresh ginger. If desired, stir in additional coconut milk. Serve warm topped with caramel sauce and crystallized ginger.

Step 2

Pressure Cooker
In a 4-qt. electric or stove-top pressure cooker combine coconut milk, rices, sugar, butter, and ground ginger. Lock lid in place.
Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook for 20 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes. Open lid carefully.

Step 3

Stir in fresh ginger. If desired, stir in additional coconut milk. Serve warm topped with caramel sauce and crystallized ginger.