Coconut Rice Pudding – Dairy Free

Dec 15th

So, eating dairy free isn’t that hard when I’m in my house. I like a lot of foods, so I’ve just been buying and eating foods without dairy. It’s SUPER ANNOYING, though, when I’m out to dinner at a restaurant or a friend’s house. Cheese is great, and everyone knows it (except my 6 month old, apparently).

The other day my mom brought over some rice pudding. Rich ate it all in one sitting, but not before I snuck a bite (sorry, Leo). It was so creamy and delicious – absolutely addicting (said my husband, who became addicted to eating it until it was gone). Insert my pouty face here, along with some arm crossing. I want rice pudding.

Turns out I’ve been holding onto a recipe from Bon Appetit since 2008 for coconut rice pudding. I scanned the ingredients and realized it’s DAIRY FREE (this was before dairy free was a thing – it just happens to be made without cow’s milk). Rice pudding is a somewhat dated recipe, but not because it’s not amazing (recipes trend just like anything else). We were in San Francisco five years back and came across a store front that just sold rice pudding, sort of like the billions of froyo places around here. Awesome. If SF was doing it 5 years ago, it’s only a matter of time until it comes our way!

I put the recipe together, subbing and changing as I went. The end result tastes just like mom’s! It’s in my fridge now. I keep taking spoonfuls. Arborio rice is what risotto is made with – it’s a fat grain of white rice that becomes creamy when cooked. You can find all of these ingredients at a regular grocery store, FYI.

Coconut Rice Pudding – Dairy Free

Serves 8

2 cans (14 oz) light coconut milk

1 can (14 oz) regular coconut milk

1/3 c. sugar

2/3 c. unsweetened flaked coconut

2/3 c. arborio rice

3/4 tsp. kosher salt

2 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/4 tsp. ground ginger

Cinnamon-sugar for sprinkling on top

1. Combine milks, sugar, coconut, rice and salt in a large saucepan over medium high heat. Once bubbling, reduce heat to low and simmer, partially covered, for about 45 minutes or until thickened to the consistency of loose oatmeal.

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2. Remove from heat and add vanilla and spices. Stir to combine. Serve, or transfer into an 8×8 in. baking pan or individual serving cups. Cover and refrigerate until ready to serve. Sprinkle with cinnamon sugar before serving.

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Can be served warm (microwave), room temperature (remove from fridge an hour before serving) or chilled.

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