My 1st recipe disaster of 2014 is no longer a secret. I’m almost relieved. Now that it’s done, my kitchen disasters for the year are over, right? One can only hope.
Yet, as the Seahawks were securing their win into Superbowl 2014, I slaved in the kitchen trying to redeem my culinary self.
Tee hee. Not really. 🙂 I knew exactly what I was going to do with that Sorghum.
I know I said salad. A girl’s allowed to change her mind, right?
Those darling little Sorghum kernels looked a little to much like rice to me…And since I have always loved rice pudding, it was fate.
Sweets always make you feel better. Am I right on this?
As it turns out, the snappy, chewy bite of the Sorghum grain pairs famously with the rich, creamy, decadent coconut milk and the sweetness of the raisins.
It’s especially a great substitute for white rice. A new twist on an old, classic favorite!
You’ll love how the puffy, fluffy kernels sort-of POP! when you bite into them. So fun!
Here are a few tips from IK‘s Kitchen Disasters (learn from my mistakes!):
1. If you tip over the opened bag of dry Sorghum (like I did), they have an amazing capability to go everywhere! Those itty, bitty, darling little kernels of grain definitely have a mind of their own! And, because they’re round, the bouncing, spinning effect is exponential. Seriously! They are like crazy mad super bowls balls!
2. You’ll need a really fine strainer if you want to rinse the grains before you cook them!
Here are a few nutritional facts:
Sorghum (by itself) is a gluten-free grain that’s high in dietary fiber and an excellent source of protein. What makes the grain so versatile is, you can use it as a replacement for noodles or white rice in your dishes (or make a great dessert like rice pudding!).
I hope you love this re-take as much as we did! For me, I’m excited to try more recipes with this great grain!
Enjoy!
Coconut Raisin Sorghum {Rice} Pudding
Ingredients
- 1 cup sorghum grain cooked per package instructions
- 1 13.5 ounce can coconut milk
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg beaten
- 2/3 cup raisins equivalent to 4 (1-ounce boxes)
- 1 tablespoon butter
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, add coconut milk, sorghum, sugar, salt, cinnamon and nutmeg.
- Cook on medium to medium-low heat for 15 minutes until thick and creamy, stirring periodically.
- Add beaten egg, very slowly, stirring constantly. Add raisins, butter and vanilla, and continue to stir, cooking for 2-3 more minutes.
- Remove from heat. Spoon into serving bowls and chill in refrigerator until set.
- Serve!
Notes
Marcie says
So you’re saying don’t spill the sorghum…haha. I can imagine that you’ll be finding it in the strangest of places being that they’re great bouncers! This pudding sounds phenomenal — I love the sound of the coconut milk in it!
Kristi says
Coconut milk is our friend! Have you ever used a rice cooker and used coconut milk instead of water? Oh my gosh – the BEST smell ever!!!
Cindy @ Pick Fresh Foods says
You’re so funny 😀 This looks so creamy and delicious! I’ve never had sorghum in a pudding…I must try. Oh, I love those cute spoons! Pinning!
Kristi says
Thanks for the pin Cindy! I am ssssoooo glad I can make you guys laugh. That makes it all worth it for me. And p.s. I’ve never had sorghum in pudding before either, but it totally worked! So happy to try something new and love it! I had to think outside the box on that one! 🙂
Josefine {The Smoothie Lover} says
Yum! I love rice pudding as well, and this looks just as delicious. Can’t wait to try it 😀
Kristi says
Thanks Josefine! We loved it. I only had 1/2 of a serving though. The Husband loved it so much, he ate the rest of it! Hahaha! So glad he liked it!
Josefine {The Smoothie Lover} says
Haha – that’s so accurate. My brother does that all the time 😉
Kristi says
You have to be fast around here, that’s for sure! LOL
Ashley | Spoonful of Flavor says
I need to make this for my husband soon, he LOVES rice pudding! Glad to hear that your disaster ended on a positive note!
Kristi says
I know, right? I was so excited about the pudding, because we really liked it, and although it’s different than rice pudding (in consistency), it was a fun twist with the coconut milk. I hope he loves it Ashley!
[email protected] says
I’ve never cooked sorghum before, but it’s so nice to be introduced to another gluten-free grain. The rice pudding looks delicious!
Kristi says
I’m still learning about gluten-free, but we really loved the texture of the grain. It tastes great too! I think we’ll be making it a lot more often!
[email protected] in the Kitchen says
Ok, you know I am now going to have to go buy a bag of sorghum to open it up and spill it all over the floor and watch it all twirl and scatter right?? Because that just sounds like a lot of fun! 😉 I have actually never heard of sorghum before. (glad you defined it!) But I DO like rice pudding AND I am trying to get more healthy stuff in my diet (‘trying’ being the operative word) so I seriously do think I may have to have a little sorghum adventure of my own! 🙂
Kristi says
Totally. A complete dilemma. Do I play with it? Wheeeee! Or, do I actually cook with it? Heck, why not? Do both! LOL
Shoba Shrinivasan says
Sorhgum looks awesome! Making a pudding out of this seems to be awesome!
Shobha
Kristi says
Thank you – it was really tasty! Hope you get a chance to try it!
Ashley @ Wishes & Dishes says
Never cooked with sorghum before but I’m very intrigued! What a cool alternative to using rice. Nice job with this
Kristi says
Thanks Ashley! It was a lot of fun and it turned out really well! Have a wonderful week!
Kelly says
You’re too funny Kristi, sorry to hear about the mess but on the bright side, this pudding turned out beautifully! I love rice pudding and sorghum sounds like a wonderful grain to use as an alternative. Love that you used coconut milk and cinnamon – this sounds amazing!
Kristi says
Thanks Kelly! It’s definitely a thicker pudding, but the taste is amazing, and I really like the texture of the Sorghum!
Johlene says
Glad it work out this time!! lol
I need to try working with these as I haven´t and I´m keen to learn more about gluten free baking 🙂
Have a super weekend!! Xx
Kristi says
I’m just starting to learn about gluten and gluten-free baking! I just got some Sorghum Flour from Bob’s Red Mill too, so I’m really looking forward to trying it! Have a wonderful week Johlene!
ATasteOfMadness says
I love rice pudding. I have never made it myself, but it was always my parents’ go-to dessert to make when I was a kid. This brought back some good memories, thanks for sharing!
Kristi says
Mine too! I remember my grandma making it – those are the best memories, the ones you remember when you were a kid! Have a wonderful day. So glad you liked the pudding!
Shelley @ Two Healthy Kitchens says
I looooove rice pudding – such an ultimate comfort food! The idea of using sorghum is just brilliant – yum! Pinning for sure! Oh … and if your kitchen disasters are already over for the year, then you are one lucky ducky, my friend! 😀
Kristi says
I said one would HOPE. Hahahaha! I’m sure I have a few more up my sleeve – that’s what makes a good post, right? Hahaha! Have a beautiful week Shelley!
What Jessica Baked Next... says
Love rice pudding- this looks and sounds amazing! Will have to try your recipe out 🙂
Kristi says
Thanks Jessica – I love rice pudding too! Have a great week!
Lorraine @ Not Quite Nigella says
I had deep fried sorgum and it tasted similar to popcorn. I’ve never cooked with it though so thanks for the recipe and intro! 😀
Kristi says
Awesome! I’ve never had deep fried sorghum, but I’m definitely intrigued!
Sarah & Arkadi says
this pudding looks so appetizing!
Kristi says
Thank you!
Consuelo @ Honey & Figs says
This pudding sounds much better than the salad actually! I’m a big fan of the stuff, but I like your version better since it seems much more nutritious and includes coconut! Looks fabulous!
Hope you’re having a lovely weekend! 😀
Kristi says
Thanks Consuelo! I hope you have a beautiful week1
Pamela @ Brooklyn Farm Girl says
Can you believe I don’t think I ever had rice pudding before, ever? Well that needs to change!
Kristi says
Really? I think you will love it! And coconut milk just adds to the richness of it! I hope you try it soon!
Ruby @ The Ruby Red Apron says
I’ve never used sorghum before. But it sure sounds mischievous! I’ll try my best not to spill any! This rice pudding sounds delicious! Love rice pudding!
Kristi says
Hahahaha! You made me laugh Ruby! It was a fun grain to play with, and we’ll definitely try more recipes with it in the future!
Ashley @ Wishes and Dishes says
I just LOVE rice pudding!! Yours looks amazing!
Kristi says
Thanks Ashley – it was really rich and delicious! A perfect treat!
Ashley says
Such a great idea to use it to make “rice” pudding! And I bet it is delicious with the coconut milk and raisins! I need to try using sorghum … it’s something I’ve never experimented with.
Kristi says
Thanks Ashley! I thought the {rice} pudding idea was a good one – just for a different twist. Then, we loved the pop of the grain and with the coconut milk, it turned out great! I’m looking forward to trying new things with it!
Juliana says
I have only used sorghum flour when baking gluten free bread, I would love to try the grain…and from your description I am sure that I would enjoy. This recipe is a keeper Kristi, thanks!
Hope you are enjoying your week 😀
Kristi says
Thanks Juliana! I just recently got sorghum flour, but haven’t used it yet. I’m looking forward to it. I hope you have a wonderful week!
Aimee / WallflowerGirl.co.uk says
I started off 2014 very badly in the kitchen. I’ve had 3 faillures already! I don’t know what was going on but I’m hoping it’s stopped now… Anyway, this recipe sounds really interesting. I can imagine it’s really comforting and the texture looks amazing!
Kristi says
Fingers crossed that I’ll have half of what I had last year – it was a lot! I’ll send good cooking thoughts your way. Things come in 3’s right? Which means your cooking disasters should be done for the year!
Homemade Coconut Milk says
Oh snap, thank you so much for posting this! It is going to be so helpful when I research Coconut Milk at the store! Magnificent!
Kristi says
I’m so glad you found it helpful!
Susan M says
I will never make rice pudding again! The only change I made was using flax seed (1 TBLS ground flax to 3 TBLS H20 mixed and refrigerated for 15 minutes until gelled) and omitting the butter. This was outstanding! Thank you so much for the recipe. I got organic whole grain sorghum via Amazon from Shiloh Farms.
Eman says
Thank you for the inspiration. I cooked the grain in my pressure cooker and its original purpose was supposed to be a substitute for israeli couscus. I did not find it to be to my liking…so I looked up recipes and was doubtful of the cold savory salads because I found that the grain hardened up once it sat overnight in the frig. I came across your recipe and started to follow it, intending to use milk and heavy cream as the liquid base. That was what I had. After reheating the grain, it did soften up…but I worried it would become too chewy once I put the pudding in tbe frig. But, as I stared at the unfinished dessert, I had a eureka! In the Middle East we make a dessert from stiffened cream of wheat pudding caled layalee libnan. I decided to puree it in my food processor and sure enough it turned into a fine grit consistently that I poured into little molds. Once cooled, we top it with whipped heavy cream, drizzle of honey, and raisins or nuts. It is still in the frig cooling but it looks like it will work. Its basically a sweetened grain jello, the heavy cream is a must ontop once finshed. You could use any liquid and the egg is not necessary because it thickens p nicely without it.
Sherry Johnson says
I’m a brittle diabetic, and after getting yelled at by my doctor, I am not strictly counting carbs. This recipe sounds delicous , but do you have the nutritional information, please? Thanks!!!