I get excited when a fresh issue of a cooking magazine shows up in our mailbox- so much inspiration, so many recipes to try out! Check out which magazines we like to flip through on our “Blogs, Books & Magazines” page. I also like it when I have ingredients to make particular recipes, without having to break the bank- or keep visiting the grocery store.
When I was flipping through the January issue of Food and Wine, I spotted a recipe for Almond-Milk Rice Pudding. Knowing that I had about the exact amount of sushi rice in our pantry I’ve been wanting to use up, I thought this would be the perfect dessert, or snack, throughout the week.
The week prior, we had access to a car (thanks Carrie!) and I had bought various (delicious) items at Trader Joe’s. Two of them were almond and coconut milk. Not too familiar with these liquids? Almond milk is made from ground almonds, and a great substitute if you have dairy allergies. Coconut milk is made from grated coconut, also a great milk substitute, and used in many vegan and vegetarian dishes. I recommend using the unsweetened versions, making this a little healthier, and not overly sweet.
Almond & Coconut Rice Pudding
Adapted from: Food & Wine (January 2013)
1 1/2 cups of sushi rice, rinsed
1/3 cup sugar
pinch of salt
4 cups of almond milk
4 cups of coconut milk
In a large bowl, or pitcher, combine the almond and coconut milks together.
In a large saucepan, combine the sushi rice, sugar, salt and 1 cup of the milk mixture. Cook the ingredients over low heat, stirring, until the milk is absorbed- about 5 minutes. Then add in another cup of milk, stirring until the liquid is absorbed, about 5-10 minutes. Gradually, every 5-10 minutes add another cup of milk and keep stirring, until you use all but 1 cup. By then, the rice mixture should be thickened, and the rice will be cooked. Lastly, turn off the heat, pour in the last cup of milk, stir, and allow it to cool.
Serve with preserves, defrosted fruit, or fresh fruit (berries would be best).