Coconut Rice Pudding with Apples & Cinnamon

I’ve been having a blast submitting comfort food recipes for Xcel Energy’s #XElab Facebook page. In typical Minnesota fashion, we’ve gone from warm to brrr in the blink of an eye and everyone is heading to the kitchen to make soups, stews, roasts, gratins, and warm desserts. In the spirit of #XElab’s goal to share easy, fun ways to save energy, I came up with this stovetop rice pudding. Given leftover rice – I saved rice from a recent Chinese restaurant takeout feast – this creamy, dreamy pudding is ready in 20 minutes. I added apples and cinnamon for maximum cozy comfort.You can serve the pudding warm and no one will complain, but I like it best when it’s cold. You decide. You could also add raisins, of course, a rice pudding classic. Or toasted coconut. Or toasted nuts.

If you have your own favorite comfort food recipe, make sure to click through to #XElab’s page and share it! Not only might you win a $250 gift certificate to Home Depot, but you’ll also finds lots of comfort food inspiration as well as energy efficiency tips. ‘Tis the season, friends, to cook, bake, and stay warm!

Coconut Rice Pudding with Apples & Cinnamon

Stephanie Meyer | Fresh Tart
Serves 4

Note: This dish can easily be made dairy-free. Use 2 1/2 c. of coconut milk.

1 1/2 c. cooked white rice
1 apple, peeled, cored, cut into small dice
1 c. whole milk
1/2 c. heavy cream
1 c. coconut milk (from a can, not from a carton)
1/4 c. coconut sugar (or brown sugar)
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Combine all the ingredients in a large saucepan. Set pan over medium heat and stirring frequently, bring to a simmer. Turn heat to low and continue simmering, and stirring frequently, until pudding is nicely thick, about 15 minutes.

Divide pudding among 4 bowls. Serve warm, or cover with plastic wrap and chill for a couple of hours until cold.