Rice Milk Pudding with Toasted Coconut2015-01-04
- Servings : 4
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 60m
4 Ingredients. 2 Minutes. Dairy Free. Cooked Pudding. (!!)
This pudding is made using DIY Rice Milk. The rice has a decent starch content and lends itself well to pudding due to the natural tendency of starch to thicken when heated. (Store bought may not work depending how well filtered it is.)
Looking into starch content for other possible DIY milk puddings I found Amaranth, Oatmeal and Quinoa rate high, with Navy Beans falling into a lower category (about half the starch of rice).
Why not exploit this natural tendency?;)
Rice, Navy & Black Bean Milks all have a relatively neutral flavor, but rice has much higher starch content, making it perfect for this project. (If you’ve tried this using something other than rice without adding a thickening agent, I’d love to hear what you used!)
If I hadn’t known this pudding was made without cows milk, I never would have guessed! It’s simple, and cost next to nothing to make.
When making this batch of rice milk, I had 1/2 cup raw white rice soaking a few hours and added 1/4 cup toasted shredded coconut for 1 hour more. I then continued with the usual method.
The flavoring possibilities are endless; try adding:
salt, sweeteners, cocoa, fruit, citrus zest, chopped candied ginger, ginger syrup, cinnamon, chopped nuts, vanilla or other extracts.
- 2 cups DIY rice & coconut combination milk (explained in above post)
- 1/4 tsp. sea salt
- 4 tsp. sugar
- 1/2 tsp. vanilla extract
- toasted coconut for garnish
Set 4 ramekins nearby.
Combine milk, salt, sugar and extract in a pot over high heat.
Whisk together quickly to keep from sticking/burning on bottom of pot.
Reduce heat to medium once boiling, constantly whisking until mixture thickens to a pudding consistency (2 minutes). Remove from heat.
Divide equally into ramekins and add garnish if using.
Let cool on counter 15 minutes.
Enjoy warm or let cool in fridge until ready to serve.