Coconut Rice Pudding – Dairy Free

So, eating dairy free isn’t that hard when I’m in my house. I like a lot of foods, so I’ve just been buying and eating foods without dairy. It’s SUPER ANNOYING, though, when I’m out to dinner at a restaurant or a friend’s house. Cheese is great, and everyone knows it (except my 6 month old, apparently).

The other day my mom brought over some rice pudding. Rich ate it all in one sitting, but not before I snuck a bite (sorry, Leo). It was so creamy and delicious – absolutely addicting (said my husband, who became addicted to eating it until it was gone). Insert my pouty face here, along with some arm crossing. I want rice pudding.

Turns out I’ve been holding onto a recipe from Bon Appetit since 2008 for coconut rice pudding. I scanned the ingredients and realized it’s DAIRY FREE (this was before dairy free was a thing – it just happens to be made without cow’s milk). Rice pudding is a somewhat dated recipe, but not because it’s not amazing (recipes trend just like anything else). We were in San Francisco five years back and came across a store front that just sold rice pudding, sort of like the billions of froyo places around here. Awesome. If SF was doing it 5 years ago, it’s only a matter of time until it comes our way!

I put the recipe together, subbing and changing as I went. The end result tastes just like mom’s! It’s in my fridge now. I keep taking spoonfuls. Arborio rice is what risotto is made with – it’s a fat grain of white rice that becomes creamy when cooked. You can find all of these ingredients at a regular grocery store, FYI.

Coconut Rice Pudding – Dairy Free

Serves 8

2 cans (14 oz) light coconut milk

1 can (14 oz) regular coconut milk

1/3 c. sugar

2/3 c. unsweetened flaked coconut

2/3 c. arborio rice

3/4 tsp. kosher salt

2 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/4 tsp. ground ginger

Cinnamon-sugar for sprinkling on top

1. Combine milks, sugar, coconut, rice and salt in a large saucepan over medium high heat. Once bubbling, reduce heat to low and simmer, partially covered, for about 45 minutes or until thickened to the consistency of loose oatmeal.

2. Remove from heat and add vanilla and spices. Stir to combine. Serve, or transfer into an 8×8 in. baking pan or individual serving cups. Cover and refrigerate until ready to serve. Sprinkle with cinnamon sugar before serving.

Can be served warm (microwave), room temperature (remove from fridge an hour before serving) or chilled.