Isn’t it funny when you don’t think about something for a while and then out of nowhere, that something is said or heard multiple times and you’re like, “what’s going on?!”
That’s how this rice pudding started. Recently, I was watching one of those food shows that tour around awesome restaurants, and this place called Rice to Riches was one of those places. I was intrigued by, 1) how cool it was that a shop devoted to only rice pudding exists, and 2) the crazy rice pudding flavors and combinations they had. I thought to myself, “Next time I’m in the city, I should check it out.” Then, my bff and I were chatting and she brought up Rice to Riches in the conversation. Then, yesterday while at the grocery store, my husband and I were passing the rice aisle and out of the blue he says, “OoOOoO….can you make rice pudding tonight?”
I usually make this dessert in the winter- it’s a great cold weather comfort food. But, that’s the awesome thing about rice pudding; in the winter you can eat it hot, and infuse it with cozy spices like cinnamon and cardamom. In the summer you can enjoy it chilled, flavored with citrus, berries or… (drum roll please) coconut!
I did not initially intend to make the pudding coconut flavored, it just kind of happened. But man oh man, was it the most excellent idea. Obviously, coconut is super great paired with creamy things, so we’ve already got that, but I really enjoyed how the coconut also added a really nice freshness that you don’t get when you eat spicy, winter rice pudding.
It’s a win!!
- 1 c medium grain white rice I use Arborio
- 2 c water
- 2 cups whole milk
- 2 tbsp heavy cream
- 1 tbsp salted butter
- Pinch of salt
- 15 oz can of cream of coconut not coconut milk, if you want to make this non-coconut, you can sub 1 can of sweetened condensed milk and reduce the cooking time in step 6.
- ¼ tsp vanilla extract
- 1 tbsp of coconut extract
- 1 whole egg beaten
- Coconut flakes optional, for garnish!
In a medium saucepan, combine the rice, water, milk, cream, butter & salt. Bring it to a gentle boil, then cover and reduce the heat to low.
Simmer for about 20-25min, stirring once at the 15min mark and again at the 20min mark. The rice will be cooked but there will still be some ‘extra’ liquid in the pot.
Remove the pot from the stove, add the cream of coconut and extracts.
Put the pot back on the stove and cook for another 5min.
Remove the pot from the stove again and slowly, ever so slowly, drizzle in the egg while rapidly stirring the pudding.
Cook for another 5 minutes, and up to 15 minutes on low-medium heat, if you like your pudding on the thick side.
Pour into a bowl and let cool.
Garnish with coconut flakes!