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Gluten free coconut rice pudding

Rice, coconut milk, and a few simple ingredients work wonders to make a warm, sweet pudding. Add a grate or two of lime zest if you feel like an extra zing.

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    This simple coconut rice pudding is gluten-free and comes together with just a few pantry staples.
    In Praise of Leftovers
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Today was all about Loretta. She begged for a doll and for rice pudding. She got both.

The pudding is a Tamar Adler recipe that I've made a few times before since I usually have cold rice in the fridge and coconut milk in the pantry. 

And the doll? It called for a poem.

Recommended: Gluten-free: 18 fabulous flour-less desserts

Girl Power

Suddenly, after seven years of girlhood,
you wanted a doll.

In the toy aisle, there's Rachel, Tess,
Ashley, Star. They have horses, roller skates,
tea sets, electric guitars, and big price tags
next to your crumpled allowance.
You pick Phoebe
because her hair is long.
You're talking to her before we're home.

I forget how much love you have to give.

Now, on the living room floor, you're brushing,
humming, cooing, changing her shoes,
making her a bed. Something in me knows
this is the easiest
being a girl will ever be--
before rejection, scales, first love, 
before unraveling, tidal desires--
one suntanned, lively second grader
who wants only a doll, a Sunday afternoon,
and snacks all around.

Coconut rice pudding
I don't know how Loretta got rice pudding in her head, but she did. My kids have a one-track mind (treats!) just like their mother has a one-track mind (cheese!). Phoebe had some too, of course.  

2 cups cold cooked rice
2 cups coconut milk
1 cup heavy cream
1/3 cup sugar
1/2 teaspoon cinnamon
Grate of nutmeg
1 teaspoon vanilla
Lime zest if you like

1. Combine all ingredients except lime zest in a heavy medium saucepan. Stir and bring to a simmer.

2.Turn to low and cook until rice has absorbed a lot of the liquid and pudding is the consistency you like. Tamar says 50 minutes – I did more like 25.

3. Once done, spoon into bowls and top with lime zest, if you like (or stewed fruit, cinnamon, and toasted nuts). Phoebe likes her's plain. 

Related post on In Praise of Leftovers: Coconut Lime Bundt Cake

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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