Coconut Milk Rice Pudding

I know, I know. Slap me on the wrist; I have been a bad blogger. Between work and school and more work (I have two jobs, one in research and the other as a personal trainer), I’ve been doing 14-hour days and just haven’t had time to sit down and blog. So now I have a backlog of recipes that need to be posted..and no time to post them! Argh!

But I’m back now, so worry not. You’ll see more of me again now that my unscheduled break is over. And I wanted to start with this little gem. See, when your dear friend gets married and you spend a weekend in Boston enjoying all sorts of yummy Indian food (oh, yeah, there were some festivities, too…), you come home craving South Asian flavors. Cardamon, jasmine, coconut. Rich, delicious tones that sing on your palate.

And so I made this rice pudding. The coconut milk gives it an incredibly creamy texture and a sweet taste that’ll make seconds mandatory. Add to that the floral note of jasmine and the citrus taste of orange and cardamon, and you’ve got yourself a winner. This is my new comfort food, perfect for the fall evenings when I get home after a long day and just want to curl up with something filling, warm, and delicious.

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5 Responses to Coconut Milk Rice Pudding

  1. sally says:

    I love rice pudding and am intrigued by this recipe. I’ve never heard of jasmine essence.

  2. mjskit says:

    I too love rice pudding and cardamom! In fact I had cardamom seasoned pears for breakfast this morning. They would have been great as a topping for this wonderful rice pudding! Love the use of coconut milk. A great recipe to return to blogging with! :)

  3. Juanita says:

    Jasmine essence! How exotic. I never knew such a thing existed :-)

    • natalie says:

      Juanita and Sally–Jasmine essence is sometimes hard to find, but if you have a spice shop nearby they might carry it. (It’s also sometimes called “jasmine extract.” Same thing.)

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