I have been experimenting with changing up my go-to brownie recipe lately but haven't been totally happy with the results yet. (I'll definitely share the recipe when I get it right!) The upside of the culinary experimentation is that we have had a couple of batches of brownies to eat. Even if they aren't as spectacular as I imagined them, they are still brownies and I can't pass those up!
Still, I was craving something sweet, but not too sugary for a change. I couldn't stop thinking about the can of coconut milk I had in my cupboard and thinking I wanted to make a cold dessert with it. I have never made dessert with coconut milk before, but started thinking about what I could do and decided I wanted to try a rice pudding. I found a tasty-sounding recipe on Epicurious and adapted it. It yields 4 to 6 servings, depending on how big a portion you want. (I ended up with two small bowls and two medium bowls.) It is a bit rich, so you may want to keep the portions on the smaller side.
The rice pudding was delicious. It was rich and creamy even though I only used 2% milk, and it was sweet, but not overly so. The original recipe called for twice as much sugar, but I found even cutting the sugar in half that it was sweet enough for me. The hint of lime was a good balance for the richness of the coconut. The texture was great too - the rice was soft but not mushy, so the pudding still had substance to it. I would definitely make this again. It satisfied my craving perfectly!
