Simple, satisfying, and full of flavor: you’ll never want to pass up our recipe for rice pudding.
Ah, the sweet tooth. Good, old sweet tooth. For those of you with one, you know how it is: you’ll always save room for dessert. Chocolate is your #bff. Breakfasts consist of maple syrup on everything. Yes, everything.
Recently, I’ve been trying to watch my sugar intake because over the years, I may have overdone it. Now that I’m a family-gal, I’m making a more conscious effort in making better choices with my food, physical activity, and my overall well-being.
My mom suggested that I make a batch of our Creamy Nutmeg Rice Pudding. It’s thick, sweet, but doesn’t weigh your stomach down like a slab of devil’s food cake (although, I’d never deny myself a serving). Yes, this rice pudding contains sugar, but we tend to serve them in smaller portions. It satisfies the palette without having to go overboard.
All in moderation, folks… all in moderation.
Creamy Nutmeg Rice Pudding
1 cup jasmine rice, cooked
1 cup milk
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar
1 teaspoon nutmeg
In a large non-stick pan, combine jasmine rice and milk over high heat. Stir until it comes to a boil and decrease heat to medium. Allow to simmer until rice and milk thicken.
Add cream, coconut milk, sugar and nutmeg and stir for about 5 to 10 minutes or until thick.