Because seriously, who ever gets enough rice pudding? Sometimes, you’re just sitting around in the evening, and you think: “screw it. I need some rice pudding. Stat.” But who wants to stand around in front of the stove for 20 minutes? Sometimes, OK, me. But not this evening. So I made the hinkiest, quickest, and yet still yummy version of rice pudding ever. Ready?
- I put 1 cup of rice (all I had was Basmati, although I prefer a short or medium grain) in the rice cooker, with 1 cup of coconut milk, 1 cup of water, and two tablespoons of butter. Put that sucker on to cook, and waited for it to be done.
- As soon as it was finished (so while still hot), I moved it over into a large bowl.
- I added another cup of liquids, this time almond milk/coconut milk mixed. (It’s what I had)
- Stirred in about 1/2 cup of brown sugar, added cinnamon and ground cardamom.
- Chopped in 3 dates.
BOOM. Rice pudding.