After trying this tomato soup recipe it sparked an idea on how I could revamp the rice pudding to make it delectable. Instead of all almond milk I added in a can of coconut cream from Trader Joe’s and a can of full-fat coconut milk with just a tiny bit of almond milk. Ta-da! A super yummy dessert/breakfast that might even be better then the original and certainly doesn’t give me a tummy ache!
1 can coconut cream (I used Trader Joe’s brand)
1 can full-fat coconut milk
1/4 cup unsweetened vanilla almond milk (you could probably use the original flavor also, but vanilla was what I had opened)
1 T earth balance or butter
1/4 cup white rice (brown rice does not work for this recipe)
1/4 cup turbinado sugar
1 t vanilla extract
freshly grated nutmeg and ground cinnamon to taste
Preheat oven to 325 degrees F. Grease a 4 quart casserole (or slightly larger). Add the ingredients and stir. Place in oven. Cook for 2 1/2 hours stirring occasionally. Rice pudding is done when rice is cooked!