As a child, rice pudding never really appealed to me. I mean, let’s be honest with ourselves, the notion of pre-cooked white rice which has been lightly-sweetened, bathed in dairy, and baked…
Yeeaaaahhhh, I’ll pass, but thanks.
Recently, however, I have become obsessed with all things coconut and, arbitrarily, began fantasizing about the notion of coconut milk rice pudding.
My, seemingly, out-of-the-blue rice pudding craving only gained momentum when I volunteered to help my younger brother cook a meal for his seniors’ lunch program. It was a delicious vegetarian meal for which a traditional rice pudding was the delicious caboose.
My mission, immediately thereafter, was to whip up a tasty, untraditional, rice pudding to satisfy my unshakable, and newly-reinforced, craving.
Oh, and I wanted to use brown rice.
Being a novice rice-puddinger, I opted to do a quick recipe search online with my checklist in tow.
The heavens opened up when I found the basis for this recipe, and the angels sang when I gave my final product a taste.
Brown Rice Pudding w/ Coconut Milk
Adapted from The Witchy Kitchen
1/4 cup shredded coconut
5. Place in dishes, sprinkle with chocolate chips and shredded coconut, and serve warm (or chill for an hour & a half before serving).
Problematically, this is not only delish, but also incredibly easy. I’m unfortunately now going to have to work even harder to leave my rice pudding fantasies in my dust. Orrr, invest in a bulk-stash of brown rice and coconut milk. Probably, I’ll choose the latter; the path of delicious-least-resistance.