It's Saturday evening, and James was craving rice pudding. I was planing on going to the market to get some eggs, and he asked me if I can pick up some rice pudding. I never made it to the store, but I ended up making rice pudding with the ingredients I have on hand. I find store bought rice pudding very sugary. As I get older, I still like sweets, but not sugary stuff. For example, I like good quality milk chocolate, but can't stand typical check out line chocolate bars, which should really be called refined sugar bars.
I've made rice pudding in the past, but like with a lot of my recipes, or lack of, it's different every time. This one turned out quite tasty, so I decided it was worthy being posted, and it made it into my recipe book.
What you'll need is:
- coconut oil
- carrot, shredded
- raisins
- short grain rice, round or semi-round, such as Arborio, Carnaroli, or Vialone Nano
- milk
- cinnamon
- cardamom
- honey or maple syrup
I used 1 cup of rice, and 3.5 cups of almond milk, the rest I didn't measure. Also, using cow's or goat's milk will work, as both are creamy. This would've been even yummier with full fat (non-homogenized) milk, but I didn't have enough left.
Heat up the oil, add rice, stir and coat for a minute; the rice will start turning translucent.
Add milk, 1/2 cup at a time.
After the first 1/2, add spices and raisins, and shred carrot, add honey or maple syrup.
- for best results taste the "liquid" and adjust flavour; you can always add more.
Keep stirring, and waiting for milk to be absorbed before adding more.
The carrot adds sweetness, texture, and nutrition. I didn't add too much honey, because I didn't want to make this treat too sweet. The raisins add a lot of sweetness with each bite. If you don't like raisins, you can skip them, or add nuts instead.
Perfect treat for a wintery evening. Enjoy with a cup of tea! I had a dried fruit infusion.
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