Rice Pudding Recipe

Rice Pudding

I've enjoyed rice pudding since I was a child - my Oma used to have canned rice pudding in her pantry all the time!
I've made and eaten various kinds, brands and types ... not all good. (ugh!)

So I've come up with one that still satiates that craving for starchy sweetness, but doesn't compromise my ideology of food for my family.
The goal is to triple the capacity of the rice. And since we are using whole grain rice it does take some time to get it starchy enough to be the right texture.
It takes me about 2 days to make a proper large bowl of this.

Ingredients

• 2 cups Whole grain rice
• 3 cups milk
• 3 cups coconut milk
• 1 cups water
• 1/2 cups raisins
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1 cup honey, or brown sugar

 

• Bring rice, 1 cup of milk,  1 cup of coconut milk, and 1 cup of water to a boil. 
• Turn heat down and allow to simmer for 1 hour or until the rice is beyond soft. Stir occasionally to prevent scalding or scorching bottom.
• Turn off heat, and add spices and sugars, stir until combined.
• Add 1 cup each milk and coconut milk - refrigerate until cold. (approx. 5 hours)
• Take out your rice mixture and put back into a larger pot, bring to a simmer and add remaining1 cup milk & coconut milk and raisins.
• Allow to simmer for another half hour, stirring occasionally.
• Remove from heat and refrigerate until cold.
• Stir once in a while - by the time it's cold it will be ready to serve! It should be a thick, and creamy texture.