Rice pudding has always been my husbands favorite dessert. Honestly , growing up I thought rice pudding was a sad excuse for a dessert! When it comes to dessert I dream of chocolaty layer cakes and fresh European pastries, but over the years as I have tweaked and changed rice pudding recipes over and over again trying to make it perfect for my deserving husband I feel like I finally got it right and its is now something my entire family enjoys. I always make rice pudding the same night that I make stir fries or other dinners that include rice, that way all you have to do is double the amount of rice you cook for dinner and then you have a super easy dessert to follow. My girls even like it cold in their school lunch or as a special breakfast. This particular recipe is not exactly on the light side, but because I use brown rice I convince myself that that makes it healthy!
Ingredients
- 3 cups brown or white rice
- 1 can coconut milk or coconut cream
- 3 cups whole milk
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
- 2 Tablespoon butter
- 8 oz. whipped cream
Instructions
- In a saucepan add one can of coconut cream as a portion of the water when cooking your rice either on the stove top or in a rice cooker. If you can't find coconut cream you can use coconut milk but the coconut flavor will be much more subtle. In a saucepan stir together cooked rice, 2 1/2 cups of milk, sugars and salt. Cook over medium heat until thick and creamy, about 20-30 minutes. In a small bowl mix together beaten eggs and remaining 1/2 cup milk. Stir this into the thick rice pudding and continue to stir over medium heat for another 5-10 minutes until desired consistency is reached. Fold in cinnamon, vanilla extract and butter. Serve warm with whip cream and fruit of your choice.
