Creamy Coconut Milk Rice Pudding
My great-grandmother used to make rice pudding all the time for an after supper dessert. It was so rich and creamy and comforting. This recipe brings me right back to sitting in her farmhouse kitchen, listening to the AM radio.
This recipe is a more modern version of rice pudding, with no raisins and coconut milk to give it a more exotic flavour. This recipe takes some time, but as they say, slow and steady wins the race!
Ingredients
Sushi Rice - unrinsed so that the starch helps to create a thicker pudding. You can also use basmati or long grain rice, but your cook times may vary slightly. I prefer the short, plump grain that sushi rice has.
Milk - 2% milk to make it a bit lighter, however, if you prefer a richer pudding you can always opt for homo or even add some heavy cream.
Coconut milk - I opt for full fat coconut milk to add a bit of decadence, however, you can always opt for a light version.
Maple syrup - always my preferred substitue to white sugar. You can always use monk fruit or honey as a sweetener too!
Vanilla extract - enhances the warm flavours!
Steps
On the stove in a medium-sized, nonstick pot, combine rice and 1 1/2 cups of water. Bring to a boil and continue to cook, uncovered, until most of the water is evaporated, just barely skimming the top of the rice, about 5 - 8 minutes. Cover, reduce the heat to low and simmer for about 15 minutes until the rice is tender. Remove from the heat and allow to sit, covered, for 5 minutes.
To the rice, add the milk, coconut milk, sweetener, and salt, stirring to combine. Place back on medium-low heat and bring to a boil, reducing the heat to low. Simmer, stirring often, until the pudding is thick and creamy, about 15 minutes.
Remove from heat and dish out into bowls. Serve warm or chilled.
Dress it up!
Because rice pudding has a mild, yet creamy taste, it is really easy to dress it up with toppings to enhance the flavour or texture.
chopped nuts
raisins
chopped fresh fruit like mango or strawberries
apple pie or pumpkin pie spice
How to Store Rice Pudding
Rice pudding can be stored in the fridge for 3 -4 days. If it becomes too thick after being chilled, quickly microwave it and add a couple of tablespoons of milk to help loosen it up. Or you can freeze rice pudding in a freezer safe container for up to 3 months.
rice pudding
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