Thursday, July 31, 2014
Coconut Milk Rice Pudding
I am a big fan of rice pudding. I think I developed the liking of this tasty dessert when I spent a year in Scotland. I say that because no one else in my family likes it so I never really had it as a young kid. Although it is one of my favorites I don't do milk well so I always have to eat is sparingly. Until now!! I had accidentally made too much rice the other night while making stuffed peppers. I didn't want to waste the leftover rice so I took to the Pinterest world and discovered that coconut milk works just as well as milk.
After looking at a few recipes I realized that all I needed was coconut milk, a sweetener, oh and rice!. I just happened to have some coconut milk leftover from my shampoo that I made (post to come about this :) ) so it was perfect timing. All of the recipes seemed to have a one to one ratio of liquid and rice. To not waste any of the coconut milk I had left I measure it out and it was exactly a cup and a quarter. Perfect!
The recipes I used was as follows:
1 1/4 cup of coconut milk
1 1/4 cup of cooked rice
1 tbs of agave nectar (or honey)
You will want to bring the coconut milk to a simmer and then add the sweetener. Add the rice and stir until the rice is coated in coconut milk. Keep the mixture at a medium-low heat and simmer for about 8-10 minutes or until thick. I like my pudding thicker so I think I simmered it for about 11 minutes. Stir occasionally and once it is at a consistency to your liking remove from the stove.
You can either eat right away or place in individual serving bowls and chill it depending on how you or your guests like it. I am a fan of cooler rice pudding so I popped it in to the fridge while we ate dinner. Garnish with a little cinnamon and dig in!