Gluten Free Coconut Milk Rice
Pudding
Makes about 6 servings
2 cups water
1 cup Arborio or other short grain
rice
1/8 teaspoon salt (I used sea salt)
1 tablespoon butter
4 cups milk (whole, 1% 2 %, just don’t
use nonfat- it doesn’t work well) –
· **Variations: Use 2 cups nonfat and a can of coconut milk or
2
cans of coconut milk and water to = 4 cups. I
used Goya Coconut milk but looking forward to trying it with the kind they sell
in the cartons**
1/2 cup sugar( more or less to taste
1 stick whole cinnamon
1 piece whole nutmeg * To avoid
straining you can just use ground cinnamon and nutmeg, that’s what I usually do
2 teaspoons pure vanilla extract
Ground cinnamon for garnishing
Directions
In a large saucepan, place the water, rice, salt and butter, stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook 10 to 15 minutes until the rice has absorbed most of the water. Be careful not to overcook the rice.
While the rice is cooking, in a separate, medium-size saucepan, combine the milk, sugar, cinnamon and nutmeg, and cook over medium heat until the mixture is simmering (about 2 minutes) or you can use the microwave. Once the rice i is cooked, pour the milk mixture through a strainer into the larger saucepan if you used the whole cinnamon and nutmeg, if not just pour it in as is. Discard the whole cinnamon and nutmeg.
Cook the rice and milk mixture over medium-low heat, stirring occasionally to avoid hot spots in the pan and burning, until the rice has absorbed most of the milk mixture and the entire mixture has thickened- about 15 minutes more. When finished remove from heat, add the vanilla, and mix to combine.
Divide the pudding among 6 small heat-safe containers, sprinkle with ground cinnamon to taste, cover and refrigerate at least an hour. Pudding will thicken in the refrigerator. I didn’t have any small containers so I put it in a pint mason jar to cool.
