Spiced Rice Pudding
By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
You can also view the video here.
Rice is a delicious and versatile ingredient, but many of us are used to using it primarily in savory dishes. That’s not the limit of it’s culinary applications though. Rice can also be a satisfying dessert food! Here is a simple recipe to get you started.
- 1 pkg Tasty Bite Basmati rice (about 2 1/2 cups cooked)
- 1 pkg Tasty Bite brown rice* (about 1 1/2 cups cooked)
- 3 cups unsweetened coconut milk
- 1 cup cane sugar (reduce by up to 1/2 for a less sweet pudding)
- 1/2 cup sliced almonds
- 1/2 cup dried blueberries**
- 1 Tbsp ground cardamom
- 1 Tbsp ground cinnamon
- 1/2 Tbsp ground ginger
Microwave instant rice packs*** and combine with milk, sugar, and spices in a large sauce pan. Cook on low to medium heat until everything starts to thicken, stirring frequently. Once the pudding begins to thicken add the almonds and blueberries and stir until well combined. Serve immediately, or for a thicker pudding refrigerate one hour to overnight. This can be served hot, room temperature, or cold depending on your personal preferences.
*I use a blend of white and brown rice to create a more interesting finished texture. For a very soft pudding use only white rice.
**Dried blueberries will turn the pudding a deep, almost purple, color. For a paler more traditional looking pudding substitute dried cranberries, apricots, or papaya.
***If you are using leftover cooked rice you can add it right in cold out of the fridge. The microwaving step just helps things to heat up faster.