Chocolate Coconut Rice Pudding topped with Raspberries and Ground Pistachios

rice pudding (gluten and dairy-free)

Served with fresh raspberries and crushed pistachios, this creamy chocolate dessert can be served either warm or cold.

As mentioned in my last blog entry, for the next few weeks ahead, I will be focusing on giving favorite classics a makeover by making them gluten and dairy-free.

Why, you ask?

Reason being, like so many others with food allergies or strict dietary restrictions, I don’t want to spend the rest of my life missing out on the good ole’ classics while everyone else gets to enjoy them. Although I have grown quite accustomed and unbothered by dining with friends and family who order gluten and dairy-filled meals, it is still difficult to find great menu options that cater to us sensitive tummy types.

Although a lot of the time it came down to my own poor planning, this is how an average dining experience used to play out prior to the gluten-free movement boom …

Hmmm. This place looks promising.
Ooh! What are those people eating over there? Mmmm lasagna.
Our waiter places a warm bread basket at our table.
Oh boy.
Just let me smell it. Actually, don’t smell it; way too tempting.
Wait a moment; is that pull a-part bread? Is that steam?!
Okay, maybe I‘ll have just a small, tiny mouse-sized piece.
I inconspicuously tear off a small piece as my friend looks away.
Oh crap, I think she caught me. Don’t make eye contact.
Abort, abort! So not worth the stomach ache or the awaited scolding from friend.
She is now staring at me as if she already knows what I’m up to.
Anyway… What to order?
Ooh here we go! They have two gluten and dairy-free options…
We have a gluten-free pasta noodle, suggests the waiter.
I bet you anything it’s penne. It’s always penne. Don’t they make any other g-free noodle shapes?!
It’s Penne, he says. We have another option Ma’am. Salad.
Great.
We can make you a Caesar salad without the dressing or croutons, says our wide-grinned waiter.
Not so great.
I should have really checked the menu ahead of time.
Why do I always neglect to do that?
I’ll have an ice-water please.
Anything else Ma’am?
Ice-water with lemon. Lots of lemon.

chocolate rice pudding gluten-free and dairy-free

While there are some great dining options now available for Celiacs and those with restrictions than ever before, it’s still worth doing some research prior to dining out. Most businesses have become more aware of the seriousness of Celiac disease and want to please customers. Especially
as a greater amount of people are choosing to remove gluten and dairy from their diets, but it still helps to call ahead or look online to ensure some wider variety. After all, you can only eat gluten-free penne with tomato sauce so many times before growing tired of it.

As for making over the classics at home, I know that if I have the option to eat my favorites at home, I will feel satisfied and therefore less tempted to fall envious to the food on my friends’ plates when dining out.

If you have any favourite meals or a classic you would like me to makeover for you, please send me your requests below. I’d love to hear from you!

Chocolate Coconut Rice Pudding (Gluten-Free & Dairy-Free)

Prep Time: 5 minutes      Cooking Time: 35 minutes      Serves: 4 – 5      Author: Milk & Marigolds

Ingredients:
1 cup of short grain rice (also known as sushi rice)
5½ cups of coconut milk beverage (I suggest Coconut dream regular or Silk brand regular)
½ cup of water
⅓ cup of raw, unsweetened cocoa powder
1½ teaspoons of pure vanilla extract
4½ tablespoons of white granulated sugar
½ cup of partially ground pistachios
½ cup of fresh raspberries

Instructions:
1. In a large pot, bring the milk, cocoa and water to a boil after whisking these ingredients together.
2. Add the rice to the boiling mixture and bring down to a simmer for approximately 25 – 27 minutes with the lid on. Give the rice an occasional stir, while trying not to let too much of the moisture escape.
3. Remove the pot from the element and allow the rice to sit in the pot without removing the lid for 10 minutes.
4. Add the sugar and the vanilla. Stir.
5. If the rice is not thin enough in consistency, slowly add more coconut milk until the desired consistency is achieved. To thicken, place the pot back on the element to help absorb some more of the liquid.

Tips:
The pudding thickens as it cools. It is delicious when served warm or cold and keeps in the fridge for several days.

Copyright © 2014. Milk & Marigolds

6 thoughts on “Chocolate Coconut Rice Pudding topped with Raspberries and Ground Pistachios

  1. Goodness what a story. I empathise because it really used to be this way even for vegetarians in the UK. Pasta bake, pasta bake , pasta bake! LIke we don’t eat anything else. It’s much better now and I must admit better for other diets too. The rest of the country needs to catch on! Lovely recipe and beautiful photos

    Like

  2. The Yak has been nagging me for rice pudding a lot lately since out weather turned chilly. Love the addition of chocolate. I have a standard recipe but will be giving this a try soon, good to change it up a little. :)

    Like

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