One week after getting home from France, vowing never again to fly, I found myself standing in line at Seatac waiting for a TSA cavity search and wondering how it is the government found so many humorless people to give badges to! Luck was on my side though as I was able to skip the foreplay and get to my gate un-assaulted. I flew to Utah to visit the fam and was shocked to see the colorful Autumn leaves still on the trees, blue skies and 60 degree temps! However, 24 hours later, this is what I woke to:
Ten inches of wet, heavy snow and the temp dropped as fast as the hurricane winds that ushered in the storm. So what does one do when it's a blizzard outside? One makes comfort food...and this Rice Pudding recipe, with the addition of Coconut milk, is about as comforting as it gets.
I followed the recipe and used 2% milk and lite coconut milk - which as you know is not something I normally do - I like my ingredients fully leaded. Milk, coconut milk, Arborio Rice and a cinnamon stick are all whisked together in a slow-cooker - two hours later, the rice is soft and fluffy in a rich tasting, creamy sauce, then dried apricots are swirled in. When ready to serve, pistachios are sprinkled on top turning this pudding into something special - a company worthy dessert (which was great for breakfast!) that is also perfect eaten solo on a snowy, cold afternoon. 5 dangs on the ol' meter...as this is dang, dang, dang, dang, dang good!
Coconut-Rice Pudding - Adapted Slightly From Woman's Day Magazine, September 2011
2 1/2 cups 2% milk
1 can (13.5 oz.) Lite Coconut Milk (do not use Cream of Coconut)
1/2 cup sugar
1 cup Arborio Rice
1/2 cinnamon stick (I used a whole cinnamon stick and next time will probably use two)
1 cup dried apricots, chopped
1/2 cup pistachios
In a slow-cooker (Crock-pot) whisk together the milk, coconut milk, sugar and rice. Add the cinnamon stick(s) and cover and turn on high. Cook for 2 to 2 1/2 hours, until the rice has thickened. Discard cinnamon stick(s). Stir in apricots. When ready to serve, sprinkle with pistachios. Serves 6.