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Food For Thought

Writer Zen Garden Posted on by

by guest contributor, Nicole

I love to eat this warm with a dollop of jam. It’s a perfect cool or cold weather treat.
–Nicole

Rice Pudding

Ingredients

1/2 cup (4oz/115g) starchy rice (Aborio, Calrose, Sushi rice)
2 Cans of Coconut Milk
1/8 teaspoon cinnamon
1/4 Nutmeg
1 teaspoon vanilla extract
Honey or Maple Syrup to taste (I use about 1/4 cup)

Directions

Into a medium saucepan over low heat add in all of the above ingredients and allow to come to a gentle simmer.
Cook on low for roughly 35-40 minutes or until the rice is tender and the liquid has thickened but not absorbed fully. Stir occasionally.
Remove from the heat while the rice pudding is still quite ‘saucy’ and allow to sit for 20 minutes. During this time the rice will continue to absorb the liquid leaving you with a rich and creamy rice pudding. Add your sweetener to taste.
Serve warm or cold with a dollop of raspberry jam on top.
Once cold, store in the fridge for up to 4 days.

Comments

Food For Thought — 5 Comments

  2. I love it! It’s a dessert that I almost always have the ingredients for since it’s all from the pantry: no need to go out in the middle of the night if you suddenly have a sweet tooth.

  3. Nicole, rice is not an ingredient that I always have in my pantry :>), but the next time I go grocery shopping I’m going to buy rice and the other ingredients and give this a try! I’ll admit, however, that I might use evaporated milk instead of coconut milk. It won’t be vegan but I bet it will still taste good. :>)

  5. Tried it. It was excellent. As a pescaterian, I am always seeking vegan recipes that don’t taste, uhm, vegan. This one hit the spot! Also, we never use white grains and this recipe did great with whole grain brown rice. Thanks for a great post.

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