Rum Rice Pudding

Simple but comforting. Adapted from Ken Charney's The Bold Vegetarian.

1/2 cup white rice
1 can coconut milk
1/3 cup evaporated cane juice sugar
1/4 teaspoon salt
3 tablespoons rum
1 teaspoon vanilla extract
1/2 cup toasted slivered almonds
1/4 cup soy or nut milk
freshly ground nutmeg

Preheat oven to 350 degrees. Lightly coat a covered baking dish with vegetable oil. In a medium bowl, mix together the rice, coconute milk, the sugar and the salt. Scrape into baking dish and cover. Bake for 45 minutes. Remove from oven and stir. Reduce temperature to 325 degrees and return to oven, covered. Bake another 20 to 30 minutes or until most of the milk is absorbed. Remove from oven and while still hot, stir in rum, vanilla and almonds. Then stir in the remaining 1/4 cup of soy or nut milk. Dust with nutmeg and serve warm.

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