Coconut Cream Rice Pudding

Ingredients

• 1.5 cups cooked brown rice (I usually use day-old)
• 1 cup milk (or whatever DF option you have would probably work great)
• 0.25 tsp salt
• 1 egg beaten
• 0.5 cup coconut milk (the canned kind with the cream in it)
• 0.25 tsp ground cinnamon or pumpkin pie spice
• pinch ground nutmeg
• 0.(3) cup (scant) brown sugar or honey (adjust for sweetness)
• 0.(3) cup raisins
• 1 TBS unsalted butter
• 0.5 tsp vanilla extract

Instructions

1. Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, usually about 10-12 minutes.
2. In a small bowl, whisk together the beaten egg, coconut milk, cinnamon, and nutmeg, set aside.
3. Pour the sugar or honey into the rice mixture and stir to combine. Spoon a bit of the rice mixture into the egg mixture, and stir quickly. Do this one to two more times, before slowly adding the whole egg mixture into the rice mixture, stirring constantly. (You are bringing up the temperature of the egg mixture. If you don't do this, the egg might cook when it hits the hot rice/milk). Add raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
4. When it is thickened, take the pot off the heat and stir in the butter and vanilla. Let cool for about 10 minutes, stirring occasionally, serve.

Notes

Categories

• desert