I’ve been in a really rice pudding mood lately. I’ve also been in a really I-don’t-want-to-get-a-stomach-ache mood. Therefore, a heavy cream pudding was not about to be in my future. But how can you make a pudding-like, delicious dessert, without the likes of half-and-half? As Mandy Moore once said, “Have a little faith in meeeeeeeeeee.” Sorry.
To the Asian section of your local grocery store! You’re going to need condensed coconut milk.
I also added chia seeds for some extra omega-3 goodness.
1 cup long grain rice
1/2 cup chia seeds
1 13 oz can of condensed (full fat) coconut milk
2 cups almond or soy milk
3/4 cups loosely packed brown sugar
1 tsp vanilla extract
1 teaspoon cinnamon
1. Combine ingredients in a medium-sized sauce pot.
2. Bring mixture to a simmer, cover and stir every couple minutes for about 45 minutes, until creamy.
3. Serve chilled or warm with cinnamon. Enjoy!