My family tradition from my Dad’s side (Danish) is to eat a sweet rice pudding as an appetizer – YES – an appetizer! It’s supposed to be topped with beer and cinnamon sugar. Since I don’t drink alcohol or eat sugar – I know BORRRRRRING, I’ve made a healthier version so that I can still indulge.
Eat it for breakfast, or a yummy warming dessert.
Creamy Coconut Rice Pudding:
Serves 4-6
- 1 cup Arborio rice (the kind you make risotto from)
- 1 box of So Delicious original culinary coconut milk
- 2 cups Water
- 2 Vanilla Pods, scraped out
- 4tbsp unsweetened shredded coconut
- 2 tbsp vanilla extract
Topping:
- 1 tbsp cinnamon
- 2tbsp coconut palm sugar (or light brown in a pinch)
- Raw coconut oil for topping each bowl (1/2 tsp per bowl)
In a medium heavy-bottomed saucepan, combine the rice, coconut milk, water, seeds from the vanilla pods, and coconut. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice. You will need to stir continuously, so stick on a good playlist and treat it as a cooking meditation. Be warned that if you don’t stir, the rice will stick to the bottom on the pan and burn!
Once done, remove from heat and stir in the vanilla extract.
Combine the cinnamon and sugar.
Serve immediately in warmed-bowls. Top each bowl with cinnamon sugar, and 1/2tsp raw coconut oil.
