Strawberry Jam Coconut Rice Pudding
Where did you find comfort this weekend?
I found comfort in hazy, chilly mornings. I found comfort in my 100% beat up house slippers. There was comfort in bacon sandwiches. I found comfort in taking things just a bit slower.
My crazy brain refuses to be slow. It’s always thinking about cookie combinations, new podcasts, second books, and the next the next the next. I tried to be slower this weekend… because too much time is spent being not slow. Can I give you some real-talk? I think I take comfort in the fast crazy brain. It’s hard for me to take comfort in slow. It makes me a little wonky bonkers.
I found a dish that fosters both comfort and reduced speeds. It’s rice pudding. It’s totally rice pudding.
This vegan version is made with creamy coconut milk. It’s swirled with big, chunky strawberry jam… and it’s utterly perfect. Between the warm starch and sugars… I feel like this is super comfort, coma inducing food.
It’s Monday. I know that this is no time to slow down and relax… but put this dish in the back on your brain. Maybe this will be your perfect Wednesday night comfort food recipe. And yes, rice pudding is totally dinner.
I’m off to London for a few days. I’m afraid it’s not for any book signing festivities. I’ll be touring the city and drinking a questionable amount of gin. I’m going to make new friends, put my eyes of some fresh sights, and I also plan on constantly wearing plaid socks. You’ll see little peaks of my journey as it unfolds… and if you really want to get all up in my business, Twitter was built for that sort of stalking.
This is a beautifully simple place to start. Basmati rice is simmered with orange zest and coconut milk. Once it’s cooked to just slightly crunchy, vanilla bean seeds and ground cinnamon are added.
We’re also going to add more coconut milk. The additional milk is absorbed by the slightly undercooked rice, and is just made creamy lovely.
The longer the pudding sits, the more liquid it will absorb. If you like your pudding more towards the creamy side, save some coconut milk to pour over the pudding just before you serve it.
The rice pudding in itself is not very sweet… that’s because it’s a vehicle for beautiful jam.
I stirred two generous spoonfuls of sweet homemade strawberry jam into the warm pudding. The jam provided just enough sweetness to beautify the entire dish.
It’s almost strawberry season… but oooh how I savor last year’s fruit.
This dish is beautifully flavored with hints of orange and vanilla. The coconut and strawberry combination sings. It’s warm starchy comfort that can’t be rivaled. And it’s vegan!? Yea… that too.
Strawberry Jam Rice Pudding
makes 4 small or 2 large servings
1 1/4 cup water
1 cup coconut milk (I used light coconut milk)
1 cup white Basmati rice
1 teaspoon orange zest
1/4 cup brown sugar
pinch of salt
1 teaspoon ground cinnamon
scrapings of 1 vanilla bean (or 2 teaspoons pure vanilla extract)
1 cup coconut milk plus more for drizzling if you’d like
1 cup good strawberry jam
In a medium saucepan over medium heat, combine water, coconut milk, rice, orange zest, salt, and sugar. Bring to a boil, stir, reduce heat to very low, and cover. Cook until rice has absorbed the liquid and is steaming and creamy, about 15 minutes. Remove from heat and stir in cinnamon and vanilla. Add remaining coconut milk and stir to incorporate. Add more coconut milk as desired.
Swirl jam in just before ready to serve.
Rice pudding can be served warm of cold. The longer the rice pudding sits, the more liquid it will absorb. Add more coconut milk as necessary.