Brown basmati rice pudding

Rice pudding is one of those cozy, comforting foods that everyone has their own tradition for. Some people load theirs with nuts and dried fruit, some get theirs pre-packaged from the store; some eat theirs for breakfast, others reserve it for dessert. My mom would make us rice “kasha” for breakfast on the weekends. Her version is super basic and, frankly, the best, consisting only of whole milk, white rice, granulated sugar and butter.

If you don’t have a rice pudding tradition, it’s never too late to start one. While it does take some time and patience, the end result is so worth it. It’s like a sweet risotto for which flavor combinations and topping possibilities are endless. For this recipe, I wanted develop a version with healthier, vegan ingredients - ’cause, I mean, what doesn’t taste good with whole milk and butter, amiright? I used almond milk and brown basmati rice and ended up with a fabulous pudding. That’s the great thing about rice dishes that get stirred throughout cooking (like risotto and pudding) - the rice gets to gradually release its starch, making for a creamy consistency sans butter or other dairy.

The combination of almond milk and basmati rice creates a very fragrant floral flavor. If you’re not into this combo, I’m sure you could use coconut milk and regular brown rice with similar results. If the pudding starts to dry out while simmering and the rice isn’t cooked through yet, add a splash more of almond milk. Leftover rice pudding can be reheated on the stove with a bit of milk or water. Lastly, if you don’t have coconut flakes on hand, try topping your pudding with toasted nuts, fresh fruit or berries, or just a sprinkle of cinnamon.

Brown Basmati Rice Pudding [vegan]
Ingredients:
(Yield: 2 servings)

• 2 1/2 cups unsweetened almond milk
• 1/3 cup brown basmati rice, rinsed
• 1 tsp. vanilla extract
• Pinch of sea salt
• 1-2 tsp. raw honey, or to taste
• 2 Tbsp. unsweetened coconut flakes

Procedure:
1. In a medium pot, bring almond milk to a gentle simmer. Stir in rice, vanilla and sea salt. Cover with a lid and cook over low heat, stirring frequently, until most of the liquid is absorbed, rice is cooked through, and pudding achieves a creamy consistency, 35-40 minutes. Stir in honey.
2. In the meantime, toast coconut flakes: heat a small skillet over a low flame and add coconut flakes. Toast, tossing frequently, until flakes are golden brown, about 2 minutes.
3. Serve pudding warm, topped with coconut flakes.

What rice pudding traditions do you have?