I am really excited to share this recipe with you today. Not just because its two years since my very first post, but because of the lightbulb moment that went off in my mind as I devoured this bowl of rice pudding, standing by a window dressed in flannel tartan jim jams in between large slurps of black coffee. In that moment, I felt like I had finally started to understand free from recipes.
I haven’t mentioned it much on here, but I have been cutting down on my dairy intake, specifically milk, almost to the point where I don’t have it at all. I’ve swapped my little pint of semi-skimmed for almond and coconut milk and to be honest the only place I have noticed the difference is on my waistline. A portion of oats soaked in a good glug of the stuff makes a delicious and filling breakfast and my morning smoothie has a nice nutty edge from the almonds. But I have been reluctant to try cooking with it until I had an intense craving for rice pudding last week. I hesitantly whipped up this batch on a quiet, gloomy October morning and was hit by how simple and delicious it was. And what’s more, I didn’t even notice it was made with coconut milk.
I wanted to bring a comforting warmth to this pudding and the use of my favourite pumpkin pie spice filled my kitchen with the sweet and spicy notes of cloves, cinnamon and cardamom. The brown sugar dissolves into a beautiful caramel flavour that works well with just the tiniest amount of vanilla paste. Topped with my current obsession of toasted pecans and a good drizzle of maple syrup, this is the only way to truly kick start your day. What’s more, this recipe makes the perfect single portion. Sorry, I am not sharing mine…
You Will Need
70g arborio rice
260ml coconut milk (I use this one) + a little extra if required
1 packed tbsp soft light brown sugar
¼ tsp pumpkin pie spice mix
Dot of vanilla paste (optional)
2 pecans, toasted and chopped
Maple syrup for drizzling
Note: Naturally gluten free, risotto rice also makes this breakfast dessert hybrid completely free from however do check the packaging in case it has been processed in a factory handling gluten products, especially if you are medically gluten sensitive.
In a heavy bottomed pan, whisk together the coconut milk, brown sugar, spice mix and vanilla if using. Stir through the risotto rice and place over a medium heat until bubbling, stirring occasionally.
Turn down to low and cover, cooking for 20-25 minutes and stirring occasionally until the rice is soft. You may need a little more coconut milk to loosen the pudding slightly – just stir in to desired consistency then remove from the heat.
Spoon the rice pudding into a bowl and top with toasted pecans and a generous drizzle of maple syrup.