the weather this week in san francisco is pretty dreary. i wanted to make something that could simmer away on the stove and fill the kitchen with a warm, rich smell. rice pudding! i love custards and this one you can eat for breakfast. i tweaked by general recipe a bit to use up some leftover coconut milk and added a cinnamon stick, ground cardamom, and chopped pieces of candied ginger. if you toast some shredded coconut or chopped nuts to use as a garnish, it would add another dimension to the dish, but i was content just eat it warm from the pot.
coconut rice pudding
i didn’t really measure out anything for this, but it is pretty difficult to mess up. the proportion of liquid to rice can also differ depending on how loose you like your rice pudding. also, in the end, there was more soy milk than coconut milk, but you could still smell and taste it and it added a good amount of richness to the pudding.
3/4 cup rice (i used short grain brown rice since that is what i had on hand. this would be much more traditional and creamy if you used a short grain whit rice like aborio rice or use jasmine or basmati rice for more tropicalness)
up to 1 can of coconut milk (light is fine)
3+ cups milk of your choice (i used soy) you can also replace some of the milk with water
1 cinnamon stick
1 tsp ground cardamom
your desired amount of chopped candied ginger
about 3 tbsp agave syrup (or maybe 1/3 to 1/2 cup sugar) i dont like mine too sweet and wanted to use some unrefined sweetners
1/4 tsp salt
combine the rice, salt and the milk in a pot over medium heat and simmer. once the milk starts to be absorbed, add everything else. lower the heat a bit and simmer until the rice is tender. keep an eye on the pot and add more liquid if it starts to dry out. the pudding with set up in the fridge so add more liquid than you think you need if you want a loose pudding. serve warm or cold for dessert or for breakfast.