Breakfast: my forever brawling-partner. You know how much I love flavor and how the most common quick breakfasts lack it. Do you know how many times I've been betrayed by a cozy, fantastic smell only to come downstairs to find it's oatmeal? I have never been able to figure how on earth oatmeal can smell so divine and taste so disappointing. It isn't often I get out for breakfast but when I dropped by my old-faithful Cure Coffeehouse & Brasserie in Norfolk, Virginia, I sampled a coconut-milk rice pudding gently flavored with orange zest. I was charmed by the way rice pudding is exactly what oatmeal is not: a genuinely good option for breakfast. Citrus season will soon be upon us again and I cannot wait for those ridiculously flavor-packed tangerines, grapefruit, and oranges. Oh my word. Inspired by that rice pudding, I made up a batch of rice pudding last weekend. I used brown rice because it was all we had on hand, but for the more authentic, stickier rice-pudding experience, use long grain basmati rice. I actually prefer rice pudding cold - not sure why. In this recipe especially, the sunny flavors of coconut and citrus really shine the longer you let the pudding cool. You can even make it the night before and dish up the following morning for a delightful early-morning breakfast hearty enough to sustain you for the entire morning! And, being refined-sugar, wheat-free, and dairy-free, this recipe is allergen-friendly and naturally without gluten.
Coconut Milk Rice Pudding With Tangerine
1 can (13.6 fl. oz) full-fat coconut milk
1 cup water
3/4 cup tangerine juice (I used a mixture of tangerine and lime juices)
zest from two tangerines
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup long-grain rice grains, uncooked
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon ground ginger
- Mix coconut milk, water, juice, vanilla, salt, and rice in a medium saucepan. Bring to a boil and simmer gently, half-covered, for thirty minutes or until most of the liquid has been absorbed.
- Stir in honey and spices and continue to cook over low heat until rice is soft and creamy. Serve warm or cold and top with shredded coconut, nuts, and orange zest for extra flavor + protein