Coconut Basmati Rice Pudding - *Gluten-Free!*

So this dairy-free situation has me all nutso.

It really does.

Every time I go for a piece of cheese or glass of milk, my brain goes into protective overdrive and literally makes my 'sensible' other hand smack the dairy-grabbing one up against the wall, wrestles it to the ground, and makes it surrender by screaming, 'Mercy'. Not the song, although that would be hilarious. But just know that I don't condone violence. Consider this a sibling rivalry situation.

I mean, I feel SO MUCH better sans dairy, like oodles better, but it's not like I had to go cold turkey, right? I can still have a small morsel of enjoyment, can't I? Cheese was my thing. My compadre. My go-to comfort food. Let's not discuss the macaroni and cheese I've been scratching my eyes out to have. I just know how bad I will feel afterwards if I do and I'm not ready to go back that far into the dark side. Just not yet anyway. 

This whole situation is like a bad romance.

But I need something. I miss it and I've been sooooo good. I figured if I'm going to make my digestive system go through all sorts of helter skelter for the next 12-24 hours, I should make it worthwhile.

So made some rice pudding. Why not? I suppose it's the lesser of the two evils.

But this is not just any rice pudding. Oh, no siree. If you love rice pudding or you think you do, this version takes it to a whole other level. Trust me.

I know it's about to get all Battlestar Galactica from the depths within.

But it's one mission I am willing to accept.

Coconut Basmati Rice Pudding

1 cup Basmati rice, uncooked

1 cup coconut milk
2 cups whole milk*

½ cup heavy cream*

½ cup granulated sugar

1 vanilla bean, seeds scraped out

¼ teaspoon nutmeg

½ teaspoon cardamom or cinnamon or ¼ teaspoon of both
½ cup raisins, if desired
Toasted coconut for garnish

*This recipe can also be made dairy-free and vegan. You can substitute the whole milk and heavy cream with water, coconut water, rice milk, soy milk, or almond milk. Amounts may need to be slightly adjusted.

Thoroughly wash rice until water runs clear. Set aside.

Pour milk, coconut milk, and heavy cream into a large saucepan over medium heat. Add sugar, vanilla seeds, nutmeg, and cardamom or cinnamon (or both). Bring to a rapid boil and add rice. Cover pan, reduce to low heat, and simmer for 20-25 minutes, stirring occasionally.

Yields: 4 servings.