Over the years I have been on the search for a stellar rice pudding recipe that met with my approval. I find rice pudding is full of potential to be lovely and comforting, but too often turns out to be nothing really special at all. Therefore I am quite pleased to say that after several different recipes and a little tweaking I have found it. Turns out what I was missing was rum. Lovely spiced, dark rum (a personal favourite dare I say). A while back I endeavoured to make a dessert that was dairy and gluten free and so was born the idea of using dinner’s leftover coconut milk and rice in the fridge. I found a recipe on pinterest and it was a hit at the time, but something was missing in my books. In step the rum. That little tablespoon (or two) made a world of difference and really took the recipe to the next level. From this is nice to I CAN NOT STOP EATING THIS! The real beauty of this recipe is also in that when I make it for myself I use regular milk as well as coconut milk, but it doesn’t have to be so. If need be it can be made dairy free and therefore vegan (and it’s already naturally gluten free) by using only coconut milk or a combination of coconut and nut milk. In turn I believe I may have found a fully acceptable way to eat rum for breakfast. What?! Rice pudding isn’t a dessert AND breakfast food in your book? Well it should be, think about it – it’s basically porridge, but with rice…and a few other delicious ingredients…
Coconut and Spiced Rum Rice Pudding:
1 1/2 Cups Cooked Rice ( I like long grain Jasmine rice )
1 Can (398mL) Coconut Milk, plus enough milk (because I generally use 1% milk, I add 1/2 cup of half and half and then the remainder milk) to make 3 1/2 CUPS TOTAL LIQUID
Pinch of Salt
1/2 teaspoon Vanilla (if you are feeling fancy – scraping the seeds from a vanilla bean would be lovely too)
1/3 Cup Sugar
1 (or 2) Tablespoon(s) Spiced or Dark Rum (or to taste)
Pour the can of coconut milk into a four cup measure. Fill with milk until the 3 cup level and then top off with a final 1/2 cup half and half.
Combine everything, except for rum, in a large saucepan, on medium heat, and bring to a boil. Turn down heat and simmer on low for 40 minutes, stirring occasionally until thickened to your liking. Turn off the heat and stir in spiced, dark rum. Taste.
Eat warm, at room temperature or chilled. I personally suggest trying a little at each temperature.
Store covered in the fridge.
Some people add raisins to rice pudding. I personally can’t imagine such a thing, but do what you must. Soaking them in the rum while the pudding simmers might help … but it’s unlikely to stop them from being all raisin like.
- 1 1/2 Cups Cooked Rice ( I like long grain Jasmine rice )
- 1 Can (398mL) Coconut Milk, plus enough milk (because I generally use 1% milk, I add 1/2 cup of half and half and then the remainder milk) to make 3 1/2 CUPS TOTAL LIQUID
- Pinch of Salt
- 1/2 teaspoon Vanilla (if you are feeling fancy - scraping the seeds from a vanilla bean would be lovely too)
- 1/3 Cup Sugar
- 1 (or 2) Tablespoon(s) Spiced or Dark Rum (or to taste)
- Combine everything, except for rum, in a large saucepan, on medium heat, and bring to a boil.
- Turn down heat and simmer on low for 40 minutes, stirring occasionally until thickened to your liking.
- Turn off the heat and stir in spiced, dark rum. Taste.
- Eat warm, at room temperature or chilled. I personally suggest trying a little at each temperature.
- Store covered in the fridge.
Yum! I’ve never met a pudding I didn’t like! Coconut sounds like the perfect partner to it.
It’s a great combination!!!