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.