Coconut Basmati Rice Pudding

 Usually, when I decide to make a dessert, I go all-out.  Sugar, butter, eggs, chocolate, layers, filling, frosting, glaze... it's go big or go home!  My original plan for Valentine's Day was mini layer cakes à la Sprinkle Bakes (which I still want to attempt!), but once I found out that V-Day was out and a time-limited homemade anniversary dinner was in, the game plan had to change to something simpler.

Enter rice pudding.  Which just happens to be one of Jon's favorite desserts :)

I might be the world's biggest fan of brown basmati rice.  It's just so nutty and delicious, and it's got all those great health benefits since it's a whole grain!  Score.  It also makes a killer rice pudding.

Pre-cooked brown basmati rice gets a long bath in coconut milk, maple syrup, cinnamon, and vanilla.  When it comes out, its natural nuttiness combines with a smooth creaminess that essentially becomes heaven on a spoon.  And bonus?  If you have leftover rice in the fridge, you've got dessert in half an hour!

Additional bonus: this recipe, especially if served with dried fruit and nuts, is healthy and filling enough to serve as breakfast!  Pudding for breakfast for the win!!

But for dessert, if you really want to take it to the next level, layer it into a parfait with sweetened angel flake coconut and some mini chocolate chips while it's still warm.  Magic.

Coconut Basmati Rice Pudding
Source:  Kale and Cardamom

Ingredients:
2 cups cooked brown basmati rice
1 14-oz can coconut milk (I used lite)
1/8 tsp sea salt (if you did not use salt when cooking the rice)
1/4 tsp ground cinnamon
2 tbsp maple syrup
1/4 tsp pure vanilla extract
Toppings of choice (Suggested: shredded coconut, chocolate chips, chopped toasted nuts, and/or dried fruit)

Directions:
Combine rice and coconut milk in a medium saucepan and bring to a boil, stirring occasionally.  Lower the heat and add the salt (if using it), cinnamon, and maple syrup.  Allow the mixture to simmer, stirring it often, until it's thick, creamy, and pudding-like - about 20 minutes, give or take.  Remove from heat and stir in the vanilla - I suggest you use something high-quality if you have it, since the gorgeous flavor won't get cooked out :)  Serve immediately, or chill until cold, and eat with toppings of choice.  Enjoy!