Dessert,  Gluten-free

Coconut Rum Raisin Brown Rice Pudding

What’s your favorite comfort craving?  Does it need to be salty, crunchy? Creamy warm or creamy cold?  Chocolate or sugary sweet?  Honestly, for me my comfort cravings change with every mood!

Sometimes I feel the need to return to my childhood for comfort.  Rice pudding, chilled firm and creamy soft with a hefty sprinkling of cinnamon was one of my favorites.  My mom would serve it in those same exact cups in my photo.  Her rice pudding was simply the best using white rice and whole milk perfectly simmered to a rich, soft pudding.  I have to admit I haven’t gotten her recipe down exactly, but still going for the creamy feeling with a healthier twist, I switched to brown rice, unsweetened coconut milk, agave for the sugar and well, Mango Rum to make it all happy!  And, I’m thinking my mother would be quite happy with these small changes too!

The texture using brown rice is heartier than using white rice.  I added in an assortment of raisins, golden, black and cranraisin, which I first soaked in the rum.  Dried tropical fruit would be another option to use.  I like to make these ahead for dinner parties or just simply for my own indulgence.  Spooning into this pudding, I am 10 years old, sitting at the kitchen table without a care in the world…..

Coconut Rum Raisin Brown Rice Pudding

1 cup brown rice

2 cups cold water

1/2 teaspoon Kosher salt

1 14 oz unsweetened coconut milk

1/2 cup agave

1/4 cup assorted raisins, golden, dark and cranraisin (or all of the same)

1/4 cup rum, I used Mango rum

Combine the rice, water and salt in a saucepan.  Bring to boil, reduce to simmer and cover pan.  Continue to simmer for about 40 minutes.  While the rice is cooking, combine the raisins and rum in a bowl and allow to sit and plump in the rum.  When the rice is done cooking, stir in the coconut milk and agave.  Drain the raisins from the rum, SAVING the rum and add the raisins to the rice.  Bring back to a boil, reduce to simmer and continue to cook, stirring often for about 30 minutes or until thickened.  Remove the pan from the heat and stir in the reserved rum.  Allow to cool and either pour into one serving bowl or individual bowls.  Cover and refrigerate until serving time, at least 2 hours.  Serves 6.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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