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Rice Pudding for the Soul

Most of us can relate to the idea of foods or meals that fall under the category of ‘cozy’. They are comforting, ‘warm’, and hearty. They imbue us with memories that – if only for a moment – allow us to feel at home wherever we might be. My comfort food is any rice-based dish – fried rice, coconut rice and beans, seasoned rice, jambalaya, paella, and rice porridge for example. However, my favorite rice dish is probably rice pudding. For me, the beauty of this nourishing, creamy treat lies in its simplicity and its versatility in terms of being able to adjust its flavor through the use of a variety of spices (e.g. nutmeg, cardamom, cinnamon, vanilla), various sweeteners (e.g. maple syrup, honey), and other add-ins (e.g. desiccated coconut, chopped nuts, chocolate or cocoa nibs, fruit). So, without further ado, here is our house recipe for Rice Pudding.


6½ ounces whole milk (or a non-dairy substitute of your choice)
6½ ounces coconut milk
13 ounces water
1 cup Arborio rice
Pinch pink Himalayan sea salt
2 tablespoons cultured unsalted butter (or coconut oil)
1 teaspoon pure vanilla extract
¼ teaspoon ground cardamom  
2 tablespoons raw honey

1. Put milk, coconut milk, and water in a medium saucepan. 
2. Add rice and salt to the pan and bring to the boil.
3. Simmer over medium heat, stirring all the time for 25 minutes. (If the pudding becomes too thick      before the rice is done, add a little bit of water.)
4. Remove the pan from the heat. Stir in the butter, vanilla extract, cardamom, and honey.
5. Serve immediately, or chill and serve cold.

Bon Appétit!

Mel est bonum; sic est doctrina

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