We don’t eat a lot of grains in our house. White rice and millet are about the only two grains that sneak in once in a while.
When I do make rice, I typically just serve it plain. But lately, Tiny has been asking for rice pudding. I have no idea where she learned about it but I decided to oblige and create my version of rice pudding using coconut milk, coconut oil, and some other goodies.
The results were delicious. I steer clear of all grains but couldn’t help myself! This was really, really scrumptious!
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Easy Coconut Milk Rice Pudding
Yield 4 servings
An easy, scrumptious recipe for coconut milk rice pudding that can be served warm or cold.
- 1/2 cup white rice, preferably soaked in water for several hours before.
- 2 cups full-fat coconut milk (I like this brand)
- 1/2 cup raisins (optional)
- 1 tablespoon coconut oil (I like this brand)
- 1 teaspoon ground cinnamon (this is a great buy)
- 1/4 teaspoon cardamom
- 1/2 teaspoon lemon juice
- Raw honey to taste (I love this brand
- In a large saucepan, combine all of the ingredients except the honey.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to low, cover and cook stirring frequently, for 30 or until thickened and rice is cooked. Keep an eye on it!
- After the pudding has formed, stir in a bit of raw honey to taste. I find we don’t really need it.
This can be served warmed (our favorite) or chilled and eaten cold.