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.
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.
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