*Adapted from the May 2014 issue of Cook's Country
4 1/4 c. whole milk [separated]
1 [13.5oz] can full fat coconut milk [or coconut cream if you can find it! I found mine at Trader Joe's.]
1/2 c. [3 1/2oz.] sugar
1/2 c. long-grain white rice
1/2 tsp. salt [I like to add an additional pinch at the end]
1 tsp. dark rum or vanilla extract
cinnamon for dusting
1. Combine coconut milk or coconut cream, 3 3/4c. whole milk, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat stirring occasionally to prevent scorching.
2. Stir in rice and reduce heat to low / medium-low - just enough to keep mixture at a gentle simmer. Stir occasionally [I make sure to stir at least every 10min] to prevent scorching & cook for approx. 50-60 minutes [I lean towards the full 60 minutes] or until rice is soft and pudding has a yogurt-like consistency. Stir in rum or vanilla extract.*
3. Transfer to a large bowl and allow to cool completely, roughly 2hrs, or refrigerate until cool, about 2 more hours.** Prior to serving, stir in remaining 1/2c. milk and sprinkle with cinnamon to your liking.
*The first time I made this I found the recommended 2tsp of vanilla in the original recipe to be way too strong. The second time I made it I used 1tsp each of dark rum and vanilla added it in the last 10 minutes of simmering to take any "bite" away.
**Or skip the cooling and enjoy your pudding warm, knowing it's only going to thicken and get more delicious as it sits.
And you're done! So good. So easy. You'll be sad when it's gone. Though, I must warn you - if you make this with coconut cream it is very rich... just a few bites will do. A blessing and a curse if I ever saw one.