Throw in a little cinnamon and vanilla, drizzle with maple syrup for subtle sweetness, and top with sweet and chewy dried apricots and crunchy bits of toasted almonds. Voila, a rice pudding fit for any time of day or night.
I packed this up and brought it to work this morning for a breakfast on the go. It was delicious at room temp, totally comforting and satisfying, with a perfect balance of textures: creamy, smooth, chewy, and crunchy. And it staved off the hunger pangs way longer than a bowl of oatmeal would have.
Coconut Basmati Rice Pudding
One 14-ounce can coconut milk (I used an organic brand that does not contain preservatives)
2 cups cooked brown basmati rice
1/8 teasoon sea salt (optional; use if rice was cooked without the addition of salt)
1/4 teaspoon ground cinnamon
2 tablespoons maple syrup (or any natural sweetener of your choice) (plus additional, if desired, to taste)
1/4 teaspoon vanilla extract
ideas for toppings: chopped dried apricots, figs, or cherries, raisins, chopped toasted almonds, cashews, walnuts, pistachios, etc
- Combine coconut milk and rice in a medium saucepan and bring to a boil, stirring occasionally. Lower heat and add cinnamon, maple syrup, and salt (if using).
- Simmer uncovered, stirring often, until mixture is nice and thick with a pudding-y consistency.
- Stir in vanilla extract and add additional sweetener, if desired.
- Eat hot, cold, or in-between, topped with chewy and crunchy bits of your choice.