You either love rice pudding or you hate it. I L-O-V-E it, and my grandmother’s recipe was actually pretty darn good.
It’s so simple to make, and really may be my most favorite food. I loved when my Gram would make it for me when I was a little girl, it was her favorite too and we’d eat it together with spoons from the pot (“let’s not bother with bowls”), gobbling it down, right off the stove top.
Now, I savor every grain of warm, chewy rice before its warmth fills my belly, thinking about my Gram and imagining her here with me. It’s the perfect treat on a cool Autumn afternoon.
Here’s my spin on the classic recipe, scented of vanilla with a hint of cinnamon and coconut milk for a rich, creamy finish.
Coconut Rice Pudding
- 1 14oz. can of coconut milk
- 1 3/4 cups milk
- 1/2 cup long-grain white rice
- 1/4 cup sugar
- 1/4 tsp. cinnamon
- 1 tsp. vanilla extract
- pinch of salt
- Combine coconut milk, milk, rice and cinnamon in a medium sauce pan. Bring to a boil over high heat, reduce to a simmer. Simmer, stirring frequently for for approximately 30 minutes, or until the mixture is thick and no longer liquidy.
- Remove the pan from the heat and stir in the sugar, salt and vanilla.
Eat all of it immediately.Serve warm or chilled.