Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
10
Ingredients
Directions
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.
Cook’s Note
I use raw sugar, which gives the pudding a slight tan color. Replace raw sugar with 1 cup white sugar if you prefer. You can also use agave nectar instead of sugar for a healthier alternative if the darker color appeals to you.
For a vegan version, omit eggs, use almond milk instead of whole milk, and replace butter with vegan buttery sticks.
Pudding can also be served cold; refrigerate for 3 hours and fold in fruit before serving.
Nutrition Facts (per serving)
| 487 | Calories |
| 21g | Fat |
| 72g | Carbs |
| 6g | Protein |
