As much as I’m all about breaking down barriers, and ditching eggs and dairy, I also keep a watchful eye on desserts of the past. Can the two be combined? I believe they can… I collect old cook books (and am lucky enough to have a couple that are 70+ years old), and look to the recipes of our amazing grandmother’s and great-grandmother’s for inspiration.
The dessert trend today seem to be all about glitz and glamour. Pretty to look at, but often with a coldness about them… and I’ll just say it, sometimes all flair and no substance. Desserts that our grandmother’s made may not have been as pretty, but they were warm and inviting. Like an edible hug… Dave keeps telling me that I have to kick it up a notch, and add more bling to my blog. But I’m not a trendy person and intend to stick to my grandma style. Eventually, people will come back to comfort desserts, and when they do, treats like Ginger Spiced Rice Pudding With Whiskey Raisins will be waiting for them.
Ginger Spiced Rice Pudding with Whiskey Raisins
Recipe Type: Dessert
Makes: 4 servings
adapted from Dave Lieberman
- 1 cup Water
- 1/2 cup Arborio Rice
- 1 tbsp Coconut Oil
- 1/4 tsp Salt
- 1 cup Coconut Milk (full fat, canned)
- 1 cup Almond Milk (or other plant milk)
- 1/4 cup lightly packed Light Brown Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/8 tsp Ground Cardamom
- 1/8 tsp Ground Allspice
- 1/4 cup Raisins
- 3 tbsp Whiskey
- 1 tbsp finely chopped Crystallized Ginger
At least 1 hour before making the pudding, soak the raisins in the whiskey… 1 hour is good, overnight is ideal.
In a saucepan, bring the water, oil, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low (as low as it will go), cover, and cook for about 15 minutes (the water will have been absorbed but the rice will still be al dente).
In a separate saucepan, bring the coconut milk, almond milk, sugar, vanilla, cinnamon, ground ginger, cardamom, and allspice to a simmer. Add the cooked rice, cover, and simmer over medium-low heat until most of the milk has been absorb and the mixture starts to get thick (about 10 – 15 minutes), stirring occasionally .
Drain the remaining whiskey from the raisins and stir the raisins and crystallized ginger into the pudding.
Transfer the pudding to a large container and allow to cool to room temperature. Cover and chill in the refrigerator to set.
If desired, top with coconut whip and additional chopped crystallized ginger before serving.
note: as with most spiced desserts, the flavours improve when allowed to mingle overnight.