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*April in Colorado is usually our snowiest month, and this year seems to be no exception. I made this last week when I needed something to warm me up from the wet, heavy, snow-filled nights and again today to cool me off when it hit 65 degrees. *
*Indian Rice Pudding
3 Cups cooked rice (I prefer Jasmine rice)
1 Can (15 oz) Coconut Milk, 1st pressing
3 Cups Milk (I use soy)
1 Cup Sugar (white or brown...or both!)
2 Tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
Splash GF Vanilla
Large handful Currants, Raisins, or other Dried Fruit
Large handful toasted Almonds, slivered
Pinch of Salt
*In a large pot, cook rice according to package directions. Add the rest of the ingredients, and while whisking, heat it to just before a boil. Take it off of the heat while still a bit soupy.
*That's it. No joke. The rice will soak up the rest of the liquid over time.
*Eat it warm-soothing, relaxing, comforting
*Eat it cold-a great breakfast, dessert or midnight snack
*cooks note-change up the qty's of the sugar and spices to go along with your tastes. Use agave instead of sugar or brown rice instead of jasmine! Go crazy!
