Before I start with any food-related talk, let’s pause for a moment and take a breath. A deep inhale. And an exhale. And another. And maybe a third one too.
Phew what a year.
2015 has been good. And a bit crazy. There has been a lot of changes and new challenges and they sure have kept me busy. But in a good way, which I’m thankful for. This autumn has been special for two reasons. One: I got engaged! Even though it’s now been over a month since my boyfriend proposed to me, it’s still so exciting and we are so so happy. Two: I’ve got to work with two amazing and huge projects, which have taken most of my time and energy. But it’s been super fun and soon I’ll tell you all about it, which is really exciting too!
But now: the last recipe of this year!
Rice porridge is a true classic dish here in Finland, especially in the wintertime around Christmas. In the traditional version, the rice is cooked with whole milk and the porridge is served with a prune soup or just some cinnamon and sugar, or even butter. Since cutting back on dairy products, I’ve started to cook my rice porridge with coconut milk, which makes it really creamy, and a bit more special.
Besides having warm memories of eating rice porridge on Christmas morning, I confess savoring the leftover cold porridge as a snack with a side of fruit and nuts. So to make this habit of mine a bit more glamorous, I wanted to make the leftovers I had into a real recipe, that could be served as an easy make-ahead dessert or as a nice alternative to the usual porridge things at the breakfast table. Enter: Coconut Rice Pudding!
This Coconut Rice Pudding is super simple and really quick to make. All you really need is some cooked rice porridge or cooked risotto rice, which is the key to this dessert. So make a double portion when you’re cooking rice and you’ve got your dessert covered! To make this one extra delicious, I topped these with crushed gingerbread cookies for a Christmas feeling but any other cookies or even some crushed chocolate would be great too. Use your imagination in the toppings and have a peaceful moment with this creamy goodness.
Happy holidays friends! ♡
Coconut Rice Pudding w/ Raspberries, Persimmon & Pomegranate
2 cups cooked, cold rice porridge
1 cup full-fat coconut milk
1/2 teaspoon vanilla powder (or the seeds from one vanilla pod)
1 teaspoon ground cardamom
2-3 tablespoons organic local honey (or maple or coconut syrup)
2 tablespoons almond butter (or other nut butter), optional
2 cups thawed raspberries
seeds from 1/2 pomegranate
a couple gluten free gingerbead cookies
1. Pour the coconut milk in a cup and stir in vanilla and cardamom. In a big bowl, mix the coconut milk with the rice porridge. Add honey and almond butter and mix well with a spoon. Taste, and add some sweetener or spices, if desired.
2. Mash the raspberries with a fork. Wash the persimmon and chop into thin slices.
3. Layer the rice porridge and the raspberries into serving bowls. Top with persimmon slices, pomegranate seeds and some crushed gingerbread cookies, serve, and enjoy!