Most of us take away invaluable lessons and memories from our college experiences. Outstanding professors, adventures, revelations; higher education provides us with a variety of important times…
…for me, that’s the introduction of rice pudding.
Zoe’s Bagels is a place of cream cheese-and-coffee magic. It unites the beautiful essentials of carbful bread-circles with emotionally lopsided college students – of squishy armchairs fat textbooks and delicious, godly rice pudding.
Thank you, Zoe’s (and KoziShack). I may not have walked away from school with that piece of paper, but I am now equipped with a steel-like appreciation for the soft, kind heart of pudding.
Nelson has also been touched by rice pudding.
Brown Rice Pudding
total time involved: about 1 hour, 10 minutes
adapted from: Healthy Food for Living
- 1 can (13.5 oz…though I used a 14 oz-er) light coconut milk
- 1 1/2 cups unsweetened rice milk
- 1/2 cup brown sweet (short-grain) rice, advisably soaked overnight
- 1/4 cup unrefined granulated sugar such as organic evaporated cane juice
- pincbh of salt
- 1 tsp vanilla extract
- 1 tbsp brown rice syrup (I omitted; agave or maple would work, I’m sure)
- Comine coconut milk, rice, sugar. I actually used less than a 1/4 cup of sugar. The first batch I made accidentally 1 cup of sugar…yehh), rice milk and salt in a medium saucepan. Hold off on the vanilla and syrup ’til later.
- Simmer these ingredients, stirring. When it reaches boiling point, turn that baby down to low and cover partially.
- Keep this going for approximately an hour, until the rice is tender and the whole mixture feels thick/pudding-like, stirring frequently.
- Watch carefully for burning towards the end of an hour.
- Remove from heat and add the vanilla plus syrup, if using.
- Serve warm or chilled (the latter being my preferred state-of-pudding)!
P.S. I mysteriously received a new gnome the other day. He still needs a name. I’m thinking “Santiago”.