Vanilla Bean Rice Pudding with Unsweetened Coconut Milk

Hello! Vanilla Bean Rice Pudding.. made with unsweetened coconut milk resulted in a deliciously mildly sweet and essence of coconuty dreamy eat.  What, you've never heard of "coconuty"?  Pshh, whatever!  Not a word?  Well, it's a flavor!

I am so glad I ventured out of my comfort zone and into the world of coconut milk.  It was on sale this week at Sprouts, so I banked it as a sign.  It went into the cart and through the checkout.

According to the original recipe from Trader Joe's, ..*GASP* I know, recipe from Trader Joe's and ingredients from Sprouts!  Oh my good gracious.  Well, ladies and gentlemen, times are changing.  It's time you oughta..too!  Anyway, back to what I was saying.. according to the original recipe for this Coconut Milk Rice Pudding, you are supposed to use vanilla coconut milk.  Well, these days I hardly ever do the things I oughta, except in the presence of my child, sooo, I used unsweetened coconut milk and added a teaspoon of Nielsen-Massey Vanilla Bean Paste!  {I use the best that I can afford to buy.. or can find!}  Oh yeah, and I had dark raisins instead of golden.  Get used to it.

Stage 1: All ingredients go into the pot.  Soupy, ain't it?

Stage 2: Little bubbles are ..bubbling up.!? errr, derrrr.. Not as soupy, noticing a change.

Stage 3: The raisins are plumping up, just like we will after our 3rd serving of this yummy goodness.  Wait!  It's healthy, remember?  Go ahead and fuhgeddaboutit.  We all indulge and feel better when we think we're eating super fattening artery-clogging melted creamy loaded smashed anything! Don't lie.

Stage 4: Thickened up and almost ready to eat.  Of course I've had a few little nibbles, just as a respectable chef would, and the flavor is developing quite nicely.  Did you have any doubt?  Nahhhh..

Stage DONE: Ready to eat.. cool a bit, eat warm, or refrigerate for later.  I see vanilla bean flecks and cinnamon! 

Hello, Tiny Baker!  Would you care for some Vanilla Bean Rice Pudding with Unsweetened Coconut Milk?  She says, "I don't think rice pudding is a lady-like food."  HAHAAHA, oh kids.  On second thought.. I think she changed her mind.  She LOVES to do that these days.

This recipe was a winner in her book, and in mine as well.. of course, I have a few changes from the original.. the first being the name!

Vanilla Bean Rice Pudding with Coconut Milk

adapted from Trader Joe's

• 1/2 cup Jasmine White Rice
• 2 cups Unsweetened Coconut Milk {I'm going to try 2 1/2 cups next time}
• 1/2 cup SunMaid Raisins
• 1 teaspoon Nielsen-Massey Vanilla Bean Paste 
• 1 teaspoon Ground Cinnamon
• 1 teaspoon of White Granulated Sugar {I added at about the last 10 minutes}
• Optional: 1/2 teaspoon Fresh Lemon (rind) {I didn't have any, but next time I'd like to try}

In a heavy-bottomed saucepan, combine all ingredients. Over a low flame, cook the mixture, stirring frequently, for 30-40 minutes or until thickened and rice is cooked. Enjoy warm or chill overnight.

Serves: 4 {? I have no idea.. a bite here, a bite there..}
Cooking Time: 30 - 40 Minutes {I cooked mine for 25 min, then turned off heat, covered, and let sit for remaining 5 minutes.}

No dairy makes this vegetarian.. and vegan, doesn't it?  How about Gluten-Free?  From what I read, rice is gluten-free.. so for those with special dietary needs, this is an awesome recipe! 

Try it!  It's so easy to make.. and easy to adapt to other flavors.. I'm inspired to experiment..

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Faith and Fruition ..
BeckyCharms