I must admit, growing up I was never into rice pudding, but as a lot of things go with getting older we develop a liking for different desserts. This is a dessert you can whip up with items you have in the pantry. I always keep coconut milk on hand, and I always have rice. If I run out of rice you know something is seriously wrong with the world; perhaps a catastrophic event of some sort. I am married to an Asian; ergo I am Asian by proxy ;-). We simply do not run out of rice. We buy rice in 25 lb. bags, exactly how I buy my flour and sugar. This is why Costco has extra-large flat carts. If 3 days go by without the rice cooker being fired up The Husband and my little one get a bit cranky. I think for me, the real reason for making rice pudding is just finding a valid excuse to soak raisins in rum. You know I’m a rum girl…Plan ahead when you make the pudding because the raisins should soak for a good long while in the rum. A long soak in rum=yum.
Coconut Rice Pudding With Rum Raisins
1 1/2 Cups Jasmine* rice cooked, cooled (Rinse the rice 3 times before cooking)
*[I prefer Jasmine rice, but you can also use any long grain rice]
1 (13.5 oz.) can coconut milk (1 can equals ~ 1 2/3 Cup)
2 Cups whole milk
1/3 Cup sugar
1/4 tsp. kosher salt
3/4 tsp. vanilla bean paste (or 3/4 tsp. vanilla)
1/2 Cup raisins (soaked in dark rum for 2-4 hours, strained)
Optional Garnish: toasted sweetened coconut, lime zest
1. Prepare ahead and soak your raisins in 1/4 Cup dark rum for ~ 2 hours at least; preferably 4 hours if you can.
2. In a 3 qt. heavy saucepan add the milk mixture, rice, sugar, and salt. Simmer uncovered over medium heat, stirring frequently until thickened, about 40 minutes. Stir in vanilla bean paste and strained raisins. Garnish with toasted coconut and fresh lime zest if desired. Serve warm.
3. Leftover pudding can be stored in fridge for up to one week. Pudding can be served warm or cold.