Cook’s Notes: This pudding is light brown in color from the lovely spice blend. I developed this variation when we had leftover coconut milk and white rice. You don’t need eggs and heavy cream to make this dish. It’s the ultimate in comfort food, while being lower in calories than traditional rice pudding. Recipe can easily be halved.
You can top the rice pudding with fresh berries or 1/4 c chopped shelled pistachios. It’s also good with chopped mango and toasted almonds. You might like it served warm with a drizzle of heavy cream. Since it is a whole grain food, you could even have it as part of a decadent breakfast.
Yield: 36 oz (4.5 c)
2 c cooked white rice
3-1/3 c milk (2%)
2/3 c coconut milk
2/3 c granulated white sugar
1 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
Optional: 1/2 c dried fruit or raisins or 2 diced bananas
2 tsp pure vanilla extract
Optional – Rum raisins: Soak 1/3 c raisins in 1/3 c spiced rum for about an hour until raisins are plumped. Stir raisins and rum into the pudding.
Sprinkle the rice with water and microwave for 30 to 60 seconds until it is warm and soft.
Microwave the milk for 2 minutes until steaming. Stir sugar, allspice, cinnamon, and nutmeg into hot milk until well blended. Stir in the rice.
Pour the rice mixture into the saucepan and bring to a slow simmer over medium-low heat. Stir often, leaving the saucepan uncovered, until pudding is thick and a spoon can stand in it, about 45 minutes total.
Optional: When 20 minutes of cooking time remain, add fruit to the pudding, either 1/2 c golden seedless raisins or 2 diced bananas.
Remove from the heat, scraping up any thickened pudding that settles on the bottom of the pan. The consistency is similar to thick oatmeal. Stir in the vanilla.
Serve warm or cold. Pudding can be refrigerated covered with plastic wrap for a couple of days.
Recipe sources include information from America’s Test Kitchen, Cooking Light, Cuisine at Home (August 2005), Gourmet (August 1996), and http://www.joyofbaking.com.