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Creamy Coconut Rice Pudding
I love this time of year, there is something so comforting about wrapping yourself in a blanket, sipping warm tea from a favorite cup and eating a bowl of something with just the right amount of sweetness. It’s mid-September and the leaves are starting to change color, the dog days of Summer are ending and a crisp breeze is in the air. I can’t help but let my mind wander and think about my childhood days when my Grandma Edith would make her home-made rice pudding.
I also love playing around in the kitchen and coming up with new recipes. So, here’s my unique version of baked rice pudding, using ingredients that fit into a healthier lifestyle.
It’s so creamy and delicious, and super simple to make. GIve it a try and let me know what you think!
Creamy Coconut Rice Pudding
Ingredients
- ¾ cup coconut sugar
- 3 ½ cups almond milk
- 1 ½ cup coconut milk
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¾ cup Jasmine rice
Instructions
- Preheat oven to 325 F.
- In a large bowl beat the eggs and sugar together.
- Pour in the almond milk and coconut milk and mix well.
- Add the vanilla, cinnamon, and rice. Stir.
- Pour mixture into a 2 ½ quart casserole dish.
- Bake uncovered for 60 minutes.
- After 60 minutes take the dish out of the oven, stir well.
- Return stirred pudding to the oven and bake an additional 30-45 minutes. (While pudding is baking make the Spiced Apple Compote)
- The rice pudding is ready when it has started to thicken.
- Serve warm on its own or sprinkled with nutmeg and topped with Spiced Peach Compote.
Spiced Peach Compote
Ingredients
- 3 tablespoons butter
- 3 tablespoons coconut sugar
- 2 peaches peeled, pitted and diced
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Put the butter and coconut sugar into a small skillet over medium heat stirring until the butter has melted.
- Add in the peaches, cinnamon and nutmeg and continue cooking for about 10 minutes.
- Serve over creamy baked rice pudding.
