It's been a little while since I've really been in the kitchen. I spent most of December under the weather and the last thing I wanted to do was cook, unusual for this time of year when a toasty oven is usually welcome. I decided to get back into the swing of things with some comfort food, and rice pudding is always a soothing treat. I've been making rice pudding for as long as I can remember, but my typical recipe involves eggs and I just wasn't feeling eggs today. I was excited to find this version by Mark Bittman and used coconut milk to make it vegan just for fun. The lemon makes it bright and fresh and I had to stop myself from slurping the whole thing up while I was cooking (and burning my tongue). A delicious and simple dessert.
Lemon Coconut Rice Pudding: adapted just a bit from Rice Pudding by Mark Bittman in 'How to Cook Everything'
- 2 c water
- 1 c white rice (I like jasmine)
- dash of salt
- 2 c coconut milk
- 1/2 c sugar
- zest from one lemon
Bring water to a boil in a heavy bottomed sauce pan. Stir in the rice and the salt. Reduce to very low heat, cover and let simmer, stirring occasionally, until water is absorbed, about 15-20 minutes.
Add the coconut milk and stir until about half of the liquid is absorbed. Add the sugar and lemon zest and stir until the liquid is absorbed. Spoon into custard dishes and let cool a few minutes. Top with a little grated lemon zest and enjoy warm or chilled.
I have been gobbling this up all day, it's such a calming dish. Little Smith wasn't interested, which actually shocked me since he eats just about everything and loves rice. I'll give it another shot tomorrow, sometimes he's not thrilled by food that requires utensils. I know that at least I will be indulging in more tomorrow... if there's any left!