Five-Spice Vanilla Rice Pudding
Rice pudding is a quick and simple dessert to prepare, and the combination of milk, cream and coconut milk in this recipe gives the basmati rice a delightfully fragrant quality. The addition of five-spice enhances the vanilla with just a hint of exotic flavor.
- 1/2 cup basmati rice
- 13 to 14 oz can of light coconut milk
- 2/3 cup plus 2 tablespoons skim milk (see recipe notes)
- 1/3 cup plus 2 tablespoons heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon five-spice powder
- Pinch of salt
Soak the basmati rice in cool water for about 20 minutes, then drain through a sieve.
Combine all ingredients in a saucepan over medium heat. Simmer gently, stirring occasionally, for about 30 minutes or until the rice has absorbed most of the liquid.
Remove from heat. Divide pudding into custard cups. Serve pudding warm or slightly chilled with a fresh fruit topping, if desired.
Makes 4 servings
Instead of using a combination of skim milk and heavy cream, you can substitute 1-1/4 cups whole milk.