Caramel-Ginger Wild Rice Pudding

[Vegetarian] [Company]

Makes 12 servings

• Nonstick cooking spray
• 4 cups refrigerated coconut milk
• 1 cup uncooked wild rice, rinsed and drained
• ¾ cup uncooked long grain brown rice
• ⅓ cup sugar
• 2 Tbsp. butter, cut up
• 1 tsp. ground ginger
• 1 Tbsp. grated fresh ginger
• Purchased caramel sauce
• Chopped crystallized ginger

Fast 20-minute cook time

Lightly coat a 4-qt. electric or stove-top pressure cooker with cooking spray; add milk, rices, sugar, butter, and ground ginger. Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in fresh ginger. If desired, stir in additional coconut milk. Serve pudding warm topped with caramel sauce and crystallized ginger.

Slow 4-hour low or 2½-hour high cook time

Lightly coat a 3½- or 4-qt. slow cooker with cooking spray; add coconut milk, rices, sugar, butter, and ground ginger. Cover and cook on low 4 to 4½ hours or high 2½ hours or until rice is tender, stirring toward end of cooking. Stir in fresh ginger. If desired, stir in additional coconut milk. Serve pudding warm topped with caramel sauce and crystallized ginger.

per ⅔ cup 254 cal., 5 g fat (4 g sat. fat), 6 mg chol., 94 mg sodium, 49 g carb., 2 g fiber, 21 g sugars, 3 g pro.

candied ginger

Crystallized ginger is fresh ginger that has been candied—cooked in sugar syrup then dried. It’s sweet with a spicy ginger flavor and chewy texture. Look for it in the baking or bulk aisle.