|Creamy Cinnamon Raisin Rice Pudding|
For me, rice pudding falls into that category of food I was squeamish about as a child and can’t get enough of as an adult. For me, rice or tapioca-like puddings were always aligned with the terrifying likes of prune juice, aspic and pate. As I’ve gotten older, rice pudding has grown on me enormously as, perhaps, a Freudian retreat to childhood…or a foreshadowing of old age. Warm, creamy and cooked down to a point where teeth are utterly unnecessary, I derive much cozy pleasure from rice pudding these days.
On a particularly chilly and stressful day last week, as I racked my brain for a recipe to share with some clients, the thought of rice pudding appeared as divine, gummable inspiration. I remembered a recipe we cooked in culinary school and used it as a base for my own vision. Some basic substitutions make this a significantly more health-supportive treat than the average rice pudding: brown rice for Arborio white, maple crystals and coconut sugar for refined and coconut milk for cream. And let me tell you, there is NO shortchange in flavor, texture or satisfaction.
If you omitted the sweeteners, this recipe would be a great dish to serve to those who are sick or healing from illness, as it is comforting and easy to digest.
Inspired by a Natural Gourmet Institute Recipe
Seriously, give me a hot bubble bath, put me in a footed onesie and hand me a bowl of this rice pudding? All is right with the world.