Rice pudding is one of those "diner classics" that is the perfect ending to an American meal. But is it American? Actually, rice pudding is made in many cultures around the world, and it's also the perfect canvas to add diverse toppings to with its milky and creamy texture. The version I made here is the kind I grew up on and would frequently get in diners in New Jersey. I've made it Fit- Foodie style, of course, so it's mostly sweetened with maple syrup, no dairy or eggs, but all the luscious creaminess remains! And dare I say, it's not only a dessert.. you can totally have this for breakfast, go ahead! ;-)
Ingredients:
2 Cups Cooked Rice (Jasmine, Sushi or Arborio)
2 Cups Full- Fat Canned Coconut Milk
1 Cup Cashew Cream
1/2 Cup Cornstarch
1/4 Cup Water
4 Tablespoons Maple Syrup
1 Tablespoon Coconut Sugar OR Organic Cane Sugar
1/2 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Optional Topings:
Raisins
Berries
Extra Cinnamon
Cardamon
Nuts
Directions: In a medium saucepan whisk together the corn starch, sugar, water and coconut milk. Turn the heat on medium and whisk constantly until the mixture begins to thicken. At once, add the cooked rice, maple syrup and salt and reduce heat to low. Allow the rice to simmer in the pudding for about 4-5 minutes, stirring occasionally. Lastly, add in the cashew cream, vanilla, cinnamon and nutmeg and simmer for 1 more minute. Allow the pudding to cool a few minutes in the pan before spooning into serving bowls. Cool the rice pudding in serving bowls on the countertop for about 10 minutes before refrigerating. Chill for at least 2 hours before serving. Top with extra cinnamon and optional berries or raisins. Enjoy!