There’s a lot of comfort in traditional rice pudding, a dish that can also help settle the stomach and satisfy a sweet need. Try substituting one cup of coconut milk for one cup of regular milk for an exotic flavor.
Ingredients you'll need:
1⁄2 cup golden raisins (optional)
1 cup boiling water
1/3 cup slivered almonds (optional)
3 1⁄2 cups cooked medium or long-grain rice, at room temperature (Arborio rice preferred)
2 1⁄2 cups milk
2 1⁄2 cups heavy cream
2/3 cup light agave nectar
1 1⁄4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
How to prepare:
In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.
In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, agave nectar and salt. Bring to a simmer, stirring, over medium heat.
Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes.
Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes.
Remove from heat and stir in the raisins, almonds, and remaining ingredients. Serves 6.