Mmm...I love rice pudding! But only really good, homemade rice pudding. Not the kind that you buy from the store that's loaded with sugar, and who knows what else. Rice pudding is one of those recipes that is nostalgic for me because my Mom would make it on rare occasions as a special treat. It didn't happen too often, not because it was difficult or time consuming, but because she and I were the only ones in the house that seemed to like it.
Anyway, I hadn't made rice pudding in quite some time, and was craving it! However, I was all out of Basmati, Jasmine and any other sort of white rice, so I decided to try it with brown rice. Due to the fact that brown rice if much more fibrous, therefore having a greater density and coarseness, I needed to figure out how to make it as creamy as regular (white) rice pudding. So, I decided to try coconut milk! It ended up being soooooo creamy, light, and absolutely delicious!
On to the recipe...
Coconut Rice Pudding, serves roughly 12-15 servings
1 1/3 c. brown rice 3 13 oz. cans of coconut milk (5 1/4 c.) 1/2 c. golden raisins 1/3 c. raw cane sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla extract
Place all ingredients in slow cooker, mix, and set on high for 3 hours, or until creamy. I'm sure if you could place this on low for a shorter amount of time. 5-6 hours? I wish I had something fancy to say about how delicate and intricate rice pudding is to make, but seriously, it is so simple. I love that!
Also, the coconut and spices give this dish such an amazing, warm, and comforting flavor. I'm definitely going to be making this again. I even ate some cold for breakfast one morning. Ha!
Have you ever had brown rice pudding? Think you'll try this recipe? Let me know if you do!