It’s Hump Day, I hope your week is going well after the long weekend. 🙂 I don’t think I’ve had rice pudding since I was a kid. I never really liked rice growing up, it was what my mom made for dinner when we had no other food left in the house. I did however like her rice pudding, she would make it with maple syrup and raisins and it was delicious. I saw a photo online of rice pudding recently and thought I should try making it myself. To be honest, my first attempt was a complete fail! I was using a method I found with pre-cooked rice and eggs, where you bake it in the oven….I’m not sure where I went wrong but the end result looked like throw up. So I started from scratch again, I found a cooking method that works and is very simple. Don’t worry this recipe is the bomb! 😉 You don’t even have to feel guilty eating it, because it’s super clean and healthy!
- ½ cup white basmati rice
- 1 cup coconut milk
- ½ cup almond milk
- ½ tsp vanilla
- ¼ cup coconut sugar
- ½ tsp cinnamon
- 1 fresh mango
- 3 tbs coconut chips
- In a pot combine all the ingredients except the coconut chips and mango, bring to a boil and then turn down and cover the pot with a lid. Simmer for 15 minutes.
- While your rice is cooking, toast your coconut chips in the oven on broil for 4-5 minutes, keep a close eye on them so they don't burn.
- Cut up your fresh mango for topping the rice pudding.
- Once the rice pudding is cooked, let it cool for 5 minutes, then serve in a bowl with mango and coconut chips!