In my quest to know how I would feel without consuming dairy, I’ve been trying other types of milk products. I've used them for various reasons for several years, and many of them are loaded with flavor. One of my favorites is coconut milk. When I purchase it, I buy the one in the can, located near the Asian cuisine ingredients in the grocery store aisle. It’s rich and thick. And it adds body and flavor, without being too strong, to a very wide variety of cuisines.
I thought I'd rework my rice pudding recipe to incorporate coconut milk, and it is a wonderful combination of textures. The creaminess it gives the pudding is every bit as good as the recipe using heavy whipping cream.
I added plumped raisins, which gives the dish some definition. But what I really enjoyed was the crunchiness of the “brûléed” almonds I topped the pudding with before serving. Toasting sliced almonds with a tiny sprinkling of granulated sugar is a very simple process that takes only a couple of minutes under the broiler but adds an incredible amount texture and taste. It basically caramelizes the almonds.
Whether you are lactose intolerant, or just want to see how you feel without eating dairy products, this is a good recipe to start with, proving the flavors may even be better than the typicalstyle rice pudding.
I like to serve rice pudding warm, but it can certainly be covered and refrigerated if you prefer it chilled.
Enjoy food made fresh!
Rice Pudding with Brûléed Almonds (Dairy-free)
1 cup cooked Basmati, or other rice, prepared per package instructions
1/3 cup golden, or regular raisins
1½ tablespoons vanilla extract, plus 1 teaspoon, divided
2½ tablespoons hot water
1 cup canned coconut milk, (stir to blend well)
2 tablespoons pure maple syrup
1/3 cup sliced almonds
1 teaspoon granulated sugar
While rice is cooking, place the raisins in a small dish and cover with 1½ tablespoon vanilla, and the hot water. Let set to plump.
While rice is still hot and in the saucepan, stir in coconut milk, remaining teaspoon of vanilla, and maple syrup. Add the raisins and let cook, stirring occasionally, for 15 minutes.
Preheat broiler. Place almonds onto a small baking pan. Sprinkle evenly with sugar. Place under the broiler for 2 to 3 minutes to toast until golden brown, (watch closely to avoid burning).
Divide pudding into dishes to serve, and top with a portion of brûléed almonds. Makes 3 to 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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