Monday, November 30, 2015

Vegan Coconut Rice Pudding (E is for Eggnog)

It's another week of Blogging Through the Alphabet, and we're at letter E.  My "E" word for the week is eggnog.

Eggnog is highly anticipated around here.  Luke loves eggnog, and doesn't question why it now appears in stores as early as mid-October.  He just stocks up.  Once regular eggnog appears in the stores, Matthew starts asking if "his" eggnog - made with coconut milk - is out yet.  I'm not entirely certain that "eggnog all year" isn't on their Christmas wish list.

This coconut milk rice pudding uses arborio rice and a risotto technique to help thicken the pudding, so that you don't need eggs to make a creamy custard-like sauce.  Cinnamon, cloves, and nutmeg give it year-round eggnog flavor, and are added at the beginning so they can be absorbed into the rice along with the liquid.   A bit of rum adds another traditional flavor, but you can substitute vanilla extract if you prefer.

Vegan Coconut Rice Pudding

1 1/2 c. cream of coconut
2 c. water
1 1/2 c. arborio rice
2/3 c. sugar, divided
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
pinch salt
1 Tbsp rum or vanilla extract

1.  Combine cream of coconut and water.

2.  Place rice in a saucepan.  Cover with about 1/2 cup of coconut mixture.  Add 1/3 cup sugar nd aspices.  Bring to a boil, stirring constantly, until the rice has absorbed all of the liquid.

3.  Add another cup of coconut mix plus 1/3 cup sugar.  Stir until rice has absorbed all of the liquid.

4.  Add remainder of coconut mix, plu salt and  rum/vanilla.  Stir until rice has absorbed all of the liquid.

Serve warm.  

 I topped mine with a little CocoWhip and a bit of granny smith apple.  (Raisins would work, too, if you're a rice pudding traditionalist.)

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