It’s incredible to me how quickly the seasons change at this time of year! And since there is nothing I can do to change it (I love summer, I’m ALWAYS cold), out come the cozy sweaters and fall foods. Ok, maybe fall isn’t so bad after all!
Rice pudding reminds me of my childhood; my Mom made it all of the time. I put a little twist on it for fun to compliment a curry dish that my husband made for me the other night, and it was perfect! Rice pudding is naturally gluten free (nothing magical about what I did!), which is convenient if you are needing to avoid gluten. I used Thirsty Buddha coconut water for the rice. Serves 6.
- 1 cup jasmine rice
- 1 ¾ c. coconut water or water
- pinch salt
- 1 egg, beaten
- 1 cup coconut milk
- 2 Tbsp. brown sugar
- 1 tsp. vanilla
- ½ tsp. cinnamon
- ½ tsp. ground cardamom
- dash nutmeg
- dash cloves
- ½ c. raisins
- Bring the rice, water, and salt to a simmer, cover, and turn to low to cook for 25 minutes or until just done.
- Meanwhile, combine the remaining ingredients in a medium mixing bowl with a whisk and set aside.
- When the rice is cooked, remove the lid and pour in the liquid ingredients. Cook, stirring constantly, over low-medium heat until it has thickened slightly. Do not boil or over cook as the egg will curdle.
- Remove from heat and serve.