Description
Creamy rice pudding made with coconut milk, loaded with warm spices, scented with vanilla, and topped with creamy blueberries and toasted coconut flakes.
Ingredients
- 1 cup Cooked Rice
- 1 cup Unsweetened Coconut Milk
- 1 Large Egg
- 1 Tablespoon Honey Or Maple Syrup
- ½ teaspoons Vanilla (optional)
- ⅛ pieces Grounded Nutmeg
- ¼ teaspoons Cinnamon
- ¼ teaspoons Salt (if You’re Using Freshly Cooked Rice, Not Leftovers)
- 1 teaspoon Cocoa, Cocoa Nibs Or Mini Chocolate Chips (optional)
- 1 Tablespoon Blueberries, For Topping
- 1 Tablespoon Unsweetened Coconut Milk, For Topping
- 1 teaspoon Toasted Coconut Flakes For Garnish
Preparation
In a 3-quart saucepan, bring cooked rice and coconut milk to simmer and stir in cinnamon and nutmeg. Simmer over medium heat for 10–15 minutes until the rice soaks up the milk and puffs. In the meantime, beat one egg in a small bowl. Once the rice thickens and all the liquid is gone, remove from the heat.
Stir in honey, vanilla and cocoa (if using), and beaten egg. Whisk vigorously to make sure the egg cooks and chocolate melts. Pour immediately into serving bowls.
In a small saucepan, heat coconut milk and blueberries until blueberries start bursting and releasing their color to dye the milk. Using a small spoon, top the pudding with it right before serving and sprinkle with some toasted coconut flakes.
Serve hot, warm or cold.
