My husband and I lived in New York this summer. He plays Professional Baseball. This means that during the baseball season, which is 6 months out of the year, we are on the road traveling from team-to-team. Last season we started out in Florida for Spring Training and then drove up to New York for the remainder of the season. This means that for about 3 months, we rented an apartment in Brooklyn. We quickly got accustomed to the New York lifestyle – staying up late and eating good food.
Earlier this week, my husband had a huge craving for Rice Pudding. But instead of making the rice pudding with milk or cream, I thought I would try it out with Coconut Milk. The outcome was much greater than I ever could have thought. It’s just as creamy and decadent, and extremely delicious.
I added vanilla beans, vanilla extract, and cinnamon into the rice pudding, but feel free to add any type of flavorings you like. Enjoy!
Makes: About 5 Servings; Each Serving being about ½ cup
1 cup Long Grain White Rice
1 can (Approx. 13.6 ounces) Coconut Milk, Full fat, not the Light Version
2 cups Water
4 Vanilla Beans, Scraped
2 tablespoons Pure Vanilla Extract
1 tablespoon Cinnamon
¼ cup Agave Nectar (or Honey)
In a medium saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice.
Add the vanilla extract, cinnamon, and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.
If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold {like I do}, transfer the rice pudding to a bowl and place in the refrigerator to chill completely, about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
This rice pudding lasts up to 1 week in a sealed container in the refrigerator.
Mariel
@orsoshesays
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Only a great cook would think of adding coconut milk! What a delicious idea! Thanks!
Mmmm….can’t wait to try that!
My husband LOVES rice pudding! He may have to fly to NYC just to visit that rice pudding store! So cool!
I just made this and am wondering if the 1 tablespoon of cinnamon is correct or if it is a misprint….that is all I can taste….
Hi Dawn,
Yes, 1 tablespoon is correct. This recipe makes a lot of Rice Pudding and the cinnamon should be offset with the taste of vanilla and coconut milk. However, you can always put in less if you want a more vanilla taste and not so cinnamon-y. Enjoy
Thank you so much for this! I can’t eat anything with cow’s milk due to my baby having an allergy and it is so hard to come up with desserts. Every time I have leftover rice from dinner I think “Now if only I could make some rice pudding with this….”.
Super yummy! Made this for dessert tonight (I too am struggling with finding dairy free desserts while breastfeeding : ) I put in 3/4 T of cinnamon and I think I would have been fine with even less. I used brown rice for extra nutrition and I added a little nutmeg too which was awesome! Served warm with vanilla flavored coconut milk poured over top. Great recipe– thanks Krissy!