Friday, June 21, 2013

The Proof is in the Pudding!....Strawberry Spiked Coconut Rice Pudding

Vegan?  Gluten Free?  Love deserts?  Well here is a great treat to enjoy and satisfy your sweet tooth!  If you do not have white rice in your "plantry" you can easily substitute it with brown rice.  Some people aren't a big fan of rice pudding.

As for me, I love it!  I think I fell in love with this treat when I worked at a Turkish restaurant all through college.  It's funny how you become creative with foods that you are around day in and day out.  I have definitely come up with some odd concoctions over the years at restaurants!

Strawberry Spiked Coconut Rice Pudding

Feel free to play around with this recipe.  I chose to spike it with homemade strawberry syrup/jam because of the abundance of strawberries I had in my "planty".
Also note: I call this a mix between a jam and syrup because I did not use a thickening agent to create that gelatinous texture.

And, if you are not a fan of coconut flavor, you can always omit this and sub in almond milk and vanilla extract.


3/4 cup uncooked rice
30 ounces unsweetened coconut milk
1/2 cup sugar
2 tsp coconut extract
2 tbsp raw agave nectar
strawberry syrup (directions to follow)


In a large saucepan, stir together rice, salt and 1 1/2 cups water. Bring to a simmer over medium-high heat, then stir, reduce heat to low, cover and simmer until rice is cooked and water has been absorbed, about 15 minutes.
Stir coconut milk, sugar, coconut extract and agave nectar into medium heat for 15-20 minutes, until thickened.
Pour pudding into a serving bowl and cover with plastic wrap, pressing plastic directly onto surface to prevent a skin from forming. Serve warm or at room temperature, or refrigerate to serve cold.

For strawberry jam/syrup:
1 c quartered strawberries
1/2 c sugar
1 lemon juiced

Combine all ingredients in a sauce pan.  Heat on medium until the juice from the strawberries start to excrete, then turn on low and let sit for about 30 minutes, stirring once in a while.  Lightly blend if desired.

In a bowl or serving glass, drizzle jam/syrup around the outside and then scoop in your rice pudding.  Top with strawberries and dig in!

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