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!!
Coconut Basmati Rice Pudding
Source: Kale and Cardamom
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)
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!