{Creamy} Coconut Rice Pudding

Rich. Creamy. Spicy. Succulent. Delicate. Sweet. Did I already say creamy?

How can you go wrong with a combination of coconut milk, vanilla almond blissss, and heavy cream?

Some juicy raisins and a little coconut crunch, savored with cinnamon and ginger. Not necessary -- you had me at rich.

If my description doesn't leave you drooling, maybe the photo will.

The recipe calls for dried mango -- I didn't have any -- as luck would have it, I noticed some very nice looking RIPE mangoes at Walmart today {while on a quick diaper-run -- you know how it is...} and they are GOOD. Not stringy at all. Sweet. Juicy. Wow.

So here's what I did tonight {visit marcussamuelsson.com for the original recipe}:

1 cup jasmine rice
2 cups Vanilla Almond Bliss

2 cups coconut milk
½ cup packed light brown sugar
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 cinnamon stick
½ teaspoon salt
¼ cup dark raisins
2 tablespoons finely shredded unsweetened coconut

¼ cup heavy cream {not enough to whip, so I just emptied the container into the already cooked rice}

Really, I left out a lot of good things (lemongrass, fresh ginger root, vanilla bean, dried mango}. But we moms, we do what we can. *fist bump*

And my husband said I "outdid myself". Hah. Not really.

But thanks. =)

So -- just put everything in your saucepan...rice, seasonings, milks, sugar. I mistakenly put the raisins and coconut in to cook with the rice when the recipe expressly says to add them at the end. Right after you remove the vanilla bean and the cinnamon stick. Oh well.

It turned out just fine. The raisins were plump. Hence the word -- succulent.

Succulent: 1} a. full of juice; juicy: b. moist and tasty 2} rich in interest

You really should make this sometime. Right after you tell me how delicious it looks. ;)