Rice Pudding

by Abhijeet Sinha

 Serves: 4-6

This rice pudding is a rich and creamy make-ahead dessert that is sure to impress. Using cooked long-grain rice ensures the rice will hold up to frequent stirring during the long cooking process. Milkadamia’s barista blend gives you a creamy, melt-in-your-mouth texture, while the addition of For Good Granola adds a beautiful dimension of texture with nuts, seeds, and plump cherries. Finally, the addition of a brûlée is an unexpected wow factor.

 ingredients

  • 2-4 T cane or coconut sugar (based on your desired sweetness)
  • 4 cups milkadamia Barista, plus more as needed
  • 1 1/3 cups cooked long-grain rice (basmati, jasmine, or comparable)
  • 1/4 t salt
  • 1 cinnamon stick
  • 2/3 cup For Good Granola, Original Blend
  • 1 t vanilla bean paste (can substitute equal parts vanilla extract)
  • Turbinado or demerara sugar, for brûlée
  • For Good Granola, Original Blend, for garnish.

 method

  1. In a medium, heavy-bottomed pot, stir to combine sugar, milkadamia Barista, cooked rice, and salt. Add the cinnamon stick. Bring mixture to a boil over medium-high heat, then immediately lower to maintain a simmer.

  2. Cook, uncovered, until the mixture begins to thicken, about 45 minutes. Stir frequently using a silicone spatula to scrape the bottom and sides of the pot to prevent sticking. Adjust heat as needed to maintain a gentle bubble. After 45 minutes, add For Good Granola. Continue cooking for another 10 minutes, stirring every few minutes. Rice pudding should be pourable, the consistency of a loose risotto. Remove from heat and stir in vanilla bean paste.

  3. Transfer rice pudding to a glass bowl and cool to room temperature, stirring frequently. You can also place the glass bowl in an ice bath to speed up the cooling process. Place a piece of plastic wrap on the surface of the pudding and refrigerate until completely chilled, about 2 hours, or up to 2 days.

  4. Remove the pudding from the refrigerator 30 minutes before serving. Stir pudding until smooth, adjusting consistency as needed with a few tablespoons of milkadamia. Divide between individual ramekins.

  5. Sprinkle each with about 1 teaspoon of turbinado sugar. Ignite kitchen torch and caramelize the sugar. Alternatively, preheat broiler. Transfer ramekins to a rimmed baking sheet lined with foil. Broil, watching closely to prevent burning, until the sugar is caramelized. Garnish with a sprinkle of For Good Granola on top and serve.

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