I always considered rice pudding something that kids like or you eat it when you are sick and you need something sweet and somewhat nutritious, mainly to get rid of the medicine taste from your mouth. Well, not anymore. Since I first started to add coconut milk instead of cow milk, things have not been the same. I mean, who doesn’t like coconut anyway, I guess the transition was pretty obvious.
My mother used to make rice pudding when I was young, she had her own recipe with milk and loads of cinnamon and I really liked it and to be honest, I still do to this day. I guess old habits die hard but I only made it probably once a year. Again, not anymore. Swapping the milk and adding several other ingredients, like orange zest and pomegranates, turned my world upside down. I am now making this dessert almost every week. I am bound to get bored at some point but what can I do, I have to get it out of my system first because it is too delicious.
The best part of this recipe… you can serve it for breakfast, lunch and late night snack, you will never get enough. Enjoy!
- ¾ cup uncooked basmati rice
- 2½ cups light coconut milk
- ¼ to ½ cup sugar (the sweeter the better)
- 1 tsp orange zest
- ¼ tsp salt
- 1 egg
- 1 cup pomegranate seeds
- In a medium saucepan combine 1½ cups water and rice; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stir occasionally. Stir in 2 cups of the coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 10 minutes or until creamy and thickened, stirring frequently.
- In a small bowl beat together remaining ½ cup coconut milk and egg. Add to rice mixture; cook and stir 2 minutes. Remove from heat, and transfer to a bowl. Cover and refrigerate several hours, mixture will thicken as it chills.
- Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.