Growing up, I ate more granola than pudding snacks.
I have vague memories of hearing about such things from friends at school and on the television from Bill Cosby, well before I had ever seen one in real life. They were like whisperings in the wind, things of which urban legends were made.
I didn’t realize this was abnormal until high school when I realized many of my classmates didn’t eat granola for breakfast EVER.
Well, these aren’t your childhood pudding cups. Thank goodness.
Have I mentioned before my obsession with coconut? The flavor is what gets me, but it is also good for you - check out Gluten free for good’s post on the health benefits!
Coconut rice pudding:
1 can coconut milk (lite or regular)
1/3 cup Aborio or Carnaroli rice (Italian rice you would use for a risotto)
1-2 tablespooons agave nectar (or more for sweeter pudding)
Toasted sliced almonds for garnish
Optional add-in ideas:
2 tablespoons cocoa powder
¼ cup dried fruit
1 tsp vanilla extract
Top with fresh fruit, such as strawberries, a cooked fruit-compote, or jam
Bring coconut milk to boil in a large saucepan. Add rice and stir. Reduce heat to low, cover, and let simmer for about 30-40 minutes, until most of the milk is absorbed. Stir a few times during cooking.
Remove from heat and stir in the agave nectar. Add any of the add-ins suggested above or simply serve in small bowls with toasted sliced almonds sprinkled on top. I usually dish this up into 4 small jam jars and take one with my lunch. The one I have pictured here is with cocoa powder stirred in and cherry jam on top.