Exotic rice pudding

All I wanted after this past wintery weekend in Banff was some sort of subtly sweet and warm... After lazing on the couch for a few minutes, I couldn't wait a moment longer and had to get back into my kitchen. Oh... how I missed it this weekend!

I have been thinking about making rice pudding for weeks now... and figured that this was the perfect time to check that off of the foodie to do list!



Exotic Rice Pudding

Ingredients:
- 1 cup arborio rice
- 2 cups of light cream or half and half
- 1 can (~2 cups) of coconut milk (light or regular... whatever you want or have on hand)
- 1 tablespoon butter
- 2 teaspoons castor sugar
- 1/2 teaspoon of vanilla

This makes a really great, quick and easy rice pudding... really a sweet risotto. I <3 risotto.. I like to use a traditional kettle to warm the milk. It is easy to bring it up to a low simmer and pours perfectly into the rice. So, combine your cream and coconut milk in the kettle and heat.

Just like any savory risotto, you start off by melting the butter in a large saucepot. Add the sugar to the melted butter and let the sugar melt together and caramelize. As it turns to a lovely pale caramel colour, you can add your rice to the pot and stir together to coat the grains.

 At this point, you start the slow and rhythmic stirring of the milk mixture into the rice. Add 1/2 cup to 3/4 cup of milk to the rice and stir as the milk is absorbed by the rice. Add more milk, stir until absorbed, milk, stir, milk, stir... Repeat until the rice is cooked. Creamy but still slightly firm to the bite.

Take off of the heat and stir in the vanilla and a final splash of cream.

A few additional ideas... If you're a raisin fan, you can stir in this classic rice pudding partner at this point. I thought that the coconut would pair quite nicely with a slightly exotic touch of dried dates or figs or possibly some chopped walnuts... adding a sort of Middle Eastern or Moroccan flavour to a traditional rice pudding.

Whatcha think??