What do you have for breakfast? With the temperatures dropping, I’ve been craving breakfasts that warm me up, like this coconut rice pudding. Coconut, ginger, and cinnamon are the main flavors, and it’s such a cozy way to start the day. Of course, the recipe is easy, so I’ve included it below!
Comforting Coconut rice Pudding
Adapted from Food52
1 can coconut milk (full fat)
1 cup almond or rice milk (or whatever milk you usually use)
3/4 cup water
2 teaspoons vanilla extract
1 cup long grain basmati rice
pinch of salt
2 tablespoons maple syrup, honey or agave
1 teaspoon cinnamon
1 teaspoon ground ginger
In your favorite medium-size pot, throw in the first 6 ingredients. Bring to a boil, then lower the heat and cover the pot, leaving an inch or so on the side for steam to escape. Let simmer for 30 minutes, but check back every 5 to give it a stir (otherwise the rice will stick to the bottom). Depending on how liquidy you like your rice pudding, add more milk in the final 5 minutes, along with the cinnamon, ginger, and sweetener. Serve with your favorite toppings (I like pecans and coconut flakes), and drizzle with more maple syrup!