Comfort Food: Rice Pudding

During the winter my mom was always amazing at coming up with things to bake for long hours in the oven. One of those things was baked rice pudding and it was one of my favorites. However, the star of the rice pudding was milk and I had some difficulty in coming up with a suitable replacement. I already tried making this once this winter, but used all almond milk and it turned out gray. I will eat most things, but something gray notsomuch. My husband ate it though with lots of brown sugar on top!

After trying this tomato soup recipe it sparked an idea on how I could revamp the rice pudding to make it delectable. Instead of all almond milk I added in a can of coconut cream from Trader Joe’s and a can of full-fat coconut milk with just a tiny bit of almond milk. Ta-da! A super yummy dessert/breakfast that might even be better then the original and certainly doesn’t give me a tummy ache!

Rice Pudding
1 can coconut cream (I used Trader Joe’s brand)
1 can full-fat coconut milk
1/4 cup unsweetened vanilla almond milk (you could probably use the original flavor also, but vanilla was what I had opened)
1 T earth balance or butter
1/4 cup white rice (brown rice does not work for this recipe)
1/4 cup turbinado sugar
1 t vanilla extract
1/4 salt
freshly grated nutmeg and ground cinnamon to taste

Preheat oven to 325 degrees F. Grease a 4 quart casserole (or slightly larger). Add the ingredients and stir. Place in oven. Cook for 2 1/2 hours stirring occasionally. Rice pudding is done when rice is cooked!