This is my new default rice pudding recipe. I used to make it in Japan after we got home from our night classes, and we’d eat it in fancy Japanese rice bowls while watching something on TV (hopefully something in English; not dubbed in Japanese). Rice pudding also reminds me of my childhood. It has always been one of my favorite breakfasts, especially topped with cinnamon. This version, made with coconut milk, is a little different, but is still rich and delicious. It’s worth it to stand over the stove for 40 minutes. I personally enjoy stirring the mixture and watching it transform from cooked rice swimming in milk to thick, rich goodness. I make a few changes to the original recipe on Epicurious; more coconut milk and the addition of butter (like the rice pudding my Mom used to make me). Enjoy!
1 1/2 cups cold unsalted cooked rice
1 3/4 cups whole milk
1 3/4 cups well-stirred canned unsweetened coconut milk
2 TBS. butter
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
- Simmer rice, milk, coconut milk, butter, sugar and salt, uncovered, in a 2 1/2 – to 3 – quart heavy saucepan over medium heat.
- Stir frequently until thickened, about 40 minutes.
- Stir in vanilla
- Serve warm, with toasted coconut on top (if you desire), or just on its own.