There are several ways folks make Rice Pudding; some in a slow-cooker, some in the oven, etc. This dairy free version was cooked on stove-top simmering in Coconut Milk! And while that was going, I made the Strawberry topping. So, get out the rice, the fruit and let’s go!!
Ingredients: Serves 4
- 4 cups Coconut Milk
- ½ cup White Rice. I used regular Uncle Ben’s. Not Instant!
- ½ cup Granulated Sugar
- Dash of Nutmeg or Cinnamon. Your preference.
- ¼ teas. Salt
- ½ tea. Pure Vanilla Extract
- 6-8 Fresh Strawberries. Washed, halved
- 4 tbl Water
- 2 teas. Granulated Sugar
Place the Coconut Milk, Rice, Sugar, Salt, Nutmeg ( or Cinnamon) and Vanilla in a saucepan. Cover and set on very low heat. As soon as it boils, reduce to lowest heat and simmer for about 30 to 40 minutes, STIRRING OFTEN. This will stick & can burn on the bottom, so don’t forget it.
The pudding is done when there is still some liquid visible on the top. It will absorb more water as it sits & cools. So, don’t wait until every little drop is gone. Remove while there is still a little liquid there.
Allow to cool off heat.
While this is simmering though, make the topping.
After cleaning and slicing, place the berries in a smaller pan and add the water & sugar. Simmer slowly until the syrup you achieve coats the back of your spoon. The berries will be mushy, but still visible. See the finished photo; the berries are nice and soft.
By the way: this can be doubled and some can be saved in a covered bowl to be used elsewhere, say, on top of ice cream or pound cake! Wow! You can also freeze that!
Serving: When the pudding is cooled either serve slightly room temp or chill for a cool dessert. AT serving, just spoon that luscious berry syrup on top and dig in!! Gluten Free, Dairy Free… let’s have dessert!!