The other day I was home sick and needed something to eat for lunch.  My original plan was to venture downtown to get corn soup but as the morning progressed I started to get lazy.  I began rummaging through my fridge in hopes of finding something to consume when I found leftover brown rice.  [...]]]>

The other day I was home sick and needed something to eat for lunch.  My original plan was to venture downtown to get corn soup but as the morning progressed I started to get lazy.  I began rummaging through my fridge in hopes of finding something to consume when I found leftover brown rice.  My first thought was “OMG I want coconut rice pudding!”.  Seriously, that’s how my mind works.

For a few weeks I’ve been craving rice pudding, really since I returned from Paris after our fab dinner at Au Gout Dujor where my mom had rice pudding for dessert.  Plus I’ve always had the intention of making a brown rice pudding using coconut milk instead of regular milk since my stomach does not love large quantities of milk…making this recipe vegan which is always a bonus.

I didn’t really have a master recipe to work from but I did a lot of searching so I could see a few different recipes to get an idea of what happens when and how much of various things to add.  The closest I could come to the type of rice pudding I was after was this recipe.

I do not eat raisins so I chose dried apricots as my mixed in fruit and also mixed in some shredded coconut to give it an extra coconutty taste.  To sweeten I used a combination of evaporated cane sugar and agave nectar.  And since I had pomegranates in the fridge I figured why not add some to the pudding as a topping too.  Rice pudding is great because you can really customize it to make it your own using different mix-ins.

This was pretty much one of the most delicious things EVER. It was so warm, so creamy and just the epitome of comfort food.  If I had a fireplace I would have been curled up in front of it eating this pudding.

Vegan Coconut Rice Pudding

Ingredients

Directions