• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Coconut Rice Pudding

I’ve been working late on some birthday cakes (soon to be seen in an upcoming post) and after I’m done, I’m wiped out. Tonight my roommate and I went to a local diner for dinner. As we got ready to pay the bill, she said “I think I’ll get some rice pudding to take home with us.” I said no way…there’s nothing better than homemade rice pudding.

And just like that, I was back in the kitchen again.

Coconut Rice Pudding

Makes 8-10 servings.
Leftover Potential: Keep it in the fridge for up to a week for a comfort dessert whenever you need it!

3/4 cups arborio rice

2 cups whole milk

3/4 cup coconut milk

1/4 cup sugar

1/2 vanilla bean, split and scraped

1 cinnamon stick (or 1 1/2 tsp ground cinnamon)

1/4 tsp salt

1. In a small pot, heat all ingredients to a boil, stirring constantly.

2. Reduce heat to a simmer, and stir until the rice absorbs the liquid.

3. Pour the pudding into a shallow baking dish and cover directly with plastic wrap so that the pudding doesn’t form a skin. Refrigerate until chilled or ready to serve. Remove vanilla bean.


3 Responses

  1. hi Erin,

    Thanks for your comment. Sorry for taking a long time to get back to you! I’ll be away until October 2nd, so I’ll be reopening the Etsy shop a few days after I get back.


  2. did you go to eveready????? if so, what did you get? we (aka me) need more info!!

  3. I had a mushroom turkey burger on wheat toast 🙂

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