I have been wanting to make rice pudding for a while. I found a recipe a while back on WeightWatchers.com that I really enjoyed. I have no idea what that recipe was, nor can I find it again. And that doesn't much matter, because after weeks of complaining about allergies, it's been suggested I may have a lactose sensitivity, so I'm off dairy products for the next 2 weeks to figure it out. (It's been 36 hours, and I miss cheese oh so much already!)
Yesterday afternoon I finally got around to using my new rice cooker and decided I should make enough extra to make some pudding. Then I remembered: pudding's made with milk. whomp whomp
When I hit the grocery store today, I decided to dabble in alternative "milks." I picked up some vanilla almond milk and some regular coconut milk. I tasted both and decided the coconut would be nice for the pudding. It has a very subtle coconut flavor, without being overbearing. So I got to work and created this yummy Coconut Brown Rice Pudding. Enjoy!
Coconut Brown Rice Pudding
A Passion & Zest Original
8 1/2 cup servings at 4 P+ or 4 1 cup servings at 8P+
2 cups coconut milk
3 cups cooked brown rice
2 Tbsp brown sugar
1 Tbsp vanilla extract
2 tsp cinnamon
1/2 cup raisins (optional)
1/2 cup sweetened shredded coconut (optional)
Combine coconut, milk, rice, sugar, and vanilla in sauce pan. Bring to a boil over medium-high heat.
When bubbles form around edges, turn to low heat.
Stir in cinnamon, raisins, and coconut. Let simmer until pudding thickens.
Serve warm or cold.