COOKING WITH MEREDITH— This week’s recipe hits all of the right sweet and spicy notes to conjure the feeling of holidays in colder reaches of the world. Not to mention it makes use of commonly found street food staples making this an easy go-to recipe when guests pop over or when you need to reinvent leftover ingredients.
This tropical twist on the ultimate comfort pudding will quickly become a standby recipe for you. By using coconut milk the recipe takes on a divinely sweet and creamy base for rice pudding. The addition of fragrant allspice or really any spice (think cinnamon, nutmeg or pumpkin spice) gives a robust kick to the velvety pudding while a dash of fresh sweet corn brings a layer of texture and natural sweetness to the mix.
Without further adieu let’s jump straight to the recipe because this versatile holiday treat will be beckoning your taste buds for both breakfast and dessert.
Coconut Rice Pudding with Sweet Corn
1 ½ cups coconut milk (divided)
¼ cup sugar
1/8 teaspoon salt
1 ½ cups cooked rice
1 egg
¼ teaspoon allspice
1 ear of corn
2 tablespoon butter
In a warm pan place one cup coconut milk, sugar, salt and allspice. Heat and add cooked rice. Turn heat to low and allow to simmer for 10 to 15 minutes.
In another bowl mix ½ cup coconut milk and one egg. Once the rice has simmered, add the coconut milk-egg mixture and stir constantly. Allow to cook for one to two minutes or until thickened. Turn off the heat add the corn and butter. Put the lid onto the pan and let sit for a three minutes.
Serve the rice pudding topped with allspice or for Pina Colada inspired flavors top with diced pineapple.
