Tag Archives: pudding

Ginger Spiced Rice Pudding With Whiskey Raisins - A grown-up, comfort food dessert. Creamy rice pudding, spiced with a double hit of ginger, and whiskey soaked raisins. {vegan}

Ginger Spiced Rice Pudding With Whiskey Raisins

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.

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Mango Rice Pudding

This past week has been a rough week in the kitchen. I’ve been working on a cookie recipe, but batch after batch have been disappointments… Mostly, straight to the trash kind of failures… Needing a change of pace, I decided to take a break from cookies, baking, and the oven in general. Of course I still wanted something sweet!

There’s a restaurant that we sometimes go to. They make the most amazing rice pudding and mango tapioca pudding. Inspired by their desserts, I decided to see what would happen if I merged the two… The result was decadent, creamy, bliss. Something I’ll be sure to make again and again (especially in the summer, when I may be a little reluctant to turn on the oven).





*Mango Rice Pudding*

2 cups Lite Coconut Milk

1 cup Mango Puree

3 tbsp Agave Nectar

1/2 tsp Vanilla Extract

1/2 tsp Orange Rind (finely  grated)

1/2 cup Arborio Rice


Stir together the mango puree, coconut milk, agave nectar, vanilla, and orange rind until thoroughly combined.

Bring the coconut milk mixture and rice to a simmer, over medium heat (stirring frequently). Reduce heat to low, cover, and simmer  (stirring occasionally) for 30 – 40 minutes, until the rice is soft and the pudding reaches desired thickness.

I like rice pudding quite thick, if you don’t, simply thin it out a little with additional milk.

Serve warm or cold.

Makes 4 servings