Brandi's Coconut (Brown) Rice Pudding

Brandi's Coconut (Brown) Rice Pudding

I’m not sure if we’re just hearty rice pudding eaters, but Molly’s recipe notes that it yields 8-12 servings and we definitely found it to be more like 6-8 servings, so I suppose just consider what kind of eaters you have at home.¬†In the recipe, Molly mentions topping the pudding with roasted cherries if you’d like; I ended up roasting a quick batch of strawberries to spoon on top although I think I prefer it plain.

Slightly adapted from: Delancey 

Ingredients

3/4 cup (135g) brown basmati rice
1 1/2 cups (350ml) water, plus more for washing the rice
1/4 teaspoon fine sea salt
2 cups (475 ml) coconut milk
2 cups (475 ml) whole milk
1 cup (235 ml) heavy cream
1/2 cup plus 1 tablespoon (112 g) natural cane sugar
1 vanilla bean

Instructions

Put the rice in a medium bowl, add cold water to cover, and swish the rice around with your fingers to remove the excess starch. Drain and repeat.

In a heavy large (4-quart) saucepan, combine the 1 1/2 cups water, the washed rice, and the salt. Place over medium-high heat. When the water begins to simmer, cover the pan and reduce the heat to low. Simmer until the water is absorbed, about 15-25 minutes — depending on your rice. If there’s a little excess water, simply drain away. Then stir in the coconut milk, milk, cream and sugar. Scrape the seeds from the vanilla bean and add the pod as well. Increase the heat to medium and continue to cook, uncovered and stirring occasionally, until the rice is tender and the mixture thickens to a soft, creamy texture — a good 60 minutes.

Remove from the heat and discard vanilla pod. Transfer the pudding to a storage container. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled. Serve in small bowls, with roasted strawberries (or cherries) if you’d like.