yum. yum. yum.

i don’t usually share recipes here, but i am so excited about this latest epicurean delight!

vanilla coconut rice pudding

i didn’t even know i liked rice pudding until a few years ago while in nyc with friends. we enjoyed rice pudding of all flavors at a little place called rice to riches.  lately i have been thinking a lot about rice pudding and started craving it for breakfast. it sounded all warm & cozy but better than oatmeal, so i decided to try a recipe. and man-oh-man, was it delicious!

this recipe is very simple, here’s what you’ll need:

3 cups milk

(whole, or reduced fat- it doesn’t seem to matter)

1/2 cup unsweetened coconut milk

(i actually used the whole can)

1 1/2 cups arborio rice (risotto rice)

it calls for cooked rice, but i did not cook my rice before hand

1/3 cup sugar

1/4 tsp salt

1/2 tsp vanilla extract

sweetened coconut, toasted

(i used tons of coconut, you can use as much as you like..or skip it!)

Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Stir in coconut. Serve warm.

original recipe here

mix milk & rice, place on medium heat, and stir constantly until thick

(i recommend using a bigger pot than this one)

place coconut on a baking sheet, bake at 250 until browned, add to the rice along with vanilla extract

serve warm, or cold- whatever you prefer.

i love it warm.

if you feel like it gets too thick in the fridge, add a little milk when you heat it up so it is more pudding like.

it is so yum! i have been enjoying it every morning this week. i hope you like it too!

 

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