Epic Pineapple and Coconut Spiced Rice Pudding
10 cans (10 ounces each) coconut milk
4 cups nondairy milk
1 1/2 cups brown sugar
2 cinnamon sticks
1 teaspoon cardamom pods
2 star anise
1/2 teaspoon cloves
3 cups brown arborio rice (can be found at wholesalers, markets, Whole Foods, and health shops)
1 medium pineapple, peeled and chopped finely
1. Combine coconut milk, nondairy milk, brown sugar and spices in a large pot. Cover, and simmer on low heat.
2. Simmer for approximately 40 minutes (it should smell all infuse-y), then remove spices. In another large pot, add rice and enough of the milk mixture to cover rice. Simmer on low heat.
3. Continue adding milk mixture, cooking it out, and adding it until it is all eventually absorbed and the rice is cooked and swollen.
4. Combine pineapple into mixture, turn off the heat and place the lid on the pot for a further 10 minutes. Serve.
Quantities can obviously be lessened. I cook for Food Not Bombs!, so I am used to making enough for masses. It's good to make excessive amounts of this, though, because with a little flour and nondairy milk, it makes amazing pancakes the next day.
Source of recipe: I wrote this recipe.