I was never a big fan of rice pudding when I was a kid; I always thought of it as a grandmotherly kind of dessert. It was usually dotted with raisins (not my favorite) and served for dessert at other people’s houses. It was not until I had tried making it myself as an adult that I truly appreciated its intricate textures and delicate flavors. Done right, rice pudding can be a treat for anyone in the family. Here, it is paired with spices and coconut milk for an exotic touch.
Avocado Rice Pudding
- 1 large avocado, halved, pitted, and peeled
- 1½ cups canned full-fat coconut milk
- 1 cup water
- 3 Tbsp honey
- 1 Tbsp vanilla extract
- 2 Tbsp butter or coconut oil
- 1 cup short-grain white rice (such as Arborio)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cardamom
Process the avocado, coconut milk, water, honey, and vanilla in a blender or food processor until smooth.
In a medium saucepan, heat the butter over medium heat. Add the rice, cinnamon, nutmeg, and cardamom and stir to coat.
Stir in the blended avocado mixture and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring often until the rice is tender and the liquid is absorbed, about 25 minutes.
Serve warm or cover and refrigerate to serve cool.
About the Author
Excerpted from Cooking with Avocados © 2014 by Elizabeth Nyland. Reproduced by permission of Countryman Press, a division of W.W. Norton & Company, Inc. All rights reserved.