I think I am the only one in my family who likes rice pudding. I find it comforting and warming on cold winter days. I cooked this one with cinnamon sticks and Meyer lemon zest, but you could also use orange zest, ginger and star anise to give it some added spice.
Serves 4
Ingredients:
1/2 cup short-grain or Arborio rice
3 cups non-dairy milk ( I used vanilla soy milk)
1 1/2 cups lite coconut milk
1/2 tsp. salt
1/2 tsp. vanilla
Toppings: a little brown sugar, flax or chia seeds, berries, dried fruit, nuts and cinnamon.
Method of Preparation:
- Using a colander, rinse rice under cold water.
- Place the rice in a medium sauce pan; add the non-dairy milk, coconut milk, salt, and vanilla.
- Bring to a boil.
- Reduce to low and partially cover. Cook until under and most of the liquid will is absorbed and the mixture looks like thick porridge.
Serve warm
