Wednesday, April 16, 2014

Coconut & Vanilla Rice Pudding

For the past week or so, I have had a craving for rice pudding. Since a little girl, I've always loved rice pudding. I don't know what it is, but it is so different from most desserts I usually have my eye on. Additionally, it can be easy to customize with your own favorite flavors. After this batch, I am curious to try swapping out the coconut milk for almond milk and seeing how that goes. Don't worry, I will make sure to keep you posted.

To get started you will need the following for about 6 servings.

1 1/2 cups cold cooked white rice
1 1/2 cups coconut milk
2 cups milk
1/3 cup granulated sugar
1 vanilla bean
1/4 tsp salt

Scrape out the insides of the vanilla bean into a large sauce pot and toss in the remaining ingredients. Cook on medium-low heat at a simmer. Cook for 40-45 minutes until liquid is soaked up and mixture is creamy.

Remove into a serving dish and let rest at room temperature for at least 20 minutes before cooling in the refrigerator. Serve cold. I like to sprinkle a little cinnamon on top too! Enjoy!