COCONUT RICE PUDDING
Ingredients for 2 portions:
1 tbsp coconut oil (you can use butter for non-vegan)
1/3 cup Arborio rice
1 16oz can coconut milk
2 cups almond milk (you can use regular milk for non-vegan)
2-3 tbps sugar (you can use honey for non-vegan)
This is a lot like making risotto. Bring coconut milk and almond milk to a boil and bring down to simmer on lowest heat. In a separate small pot, add coconut oil and rice in pan on medium heat and stir for 1 minute until rice is a bit translucent. Add 1/4 cup at a time of hot liquid into the rice and stir and shake the pan often. When the rice absorbs all the liquid, add more liquid, a little bit at a time. This will take about 30-40 minutes. Finish by stirring in 2-3 tablespoons of honey. Serve chilled (at least 4-6 hrs in the fridge), put a saran wrap touching the pudding to prevent thick layer forming on top.
The best part of this is that it will taste SOOO creamy without the “cream”, the rice produces this creamy texture when stirred often throughout the cooking process (again, just like making risotto).