Rich and Creamy Rice Pudding

This is a sponsored post written by me on behalf of Silk Cashewmilk. All opinions are my own.

Despite years of cooking, I have not yet figured out the amount of rice my family will eat with dinner. If you were to peek into my fridge at any given time, I can almost guarantee you’d find at least one container of leftover rice in there.

So when I read the Smitten Kitchen Cookbook recently (short + sweet review HERE), I was intrigued by her version of rice pudding in which she replaced regular milk with 3 different milks for extra richness and flavor (if I remember correctly [and I might not], she used coconut milk, sweetened condensed milk, and evaporated milk). Sounded to me like a fun twist on rice pudding, and I intended to make it, but the book came due at the library before I had a chance to try it out.

I was invited to try new Silk Cashewmilk recently, so I thought I’d take a page from Smitten Kitchen and use the cashew milk, along with canned coconut milk, to turn some of my leftover rice into rice pudding.

The results were the smoothest, creamiest, richest rice pudding I’ve ever made, with an awesome little hint of coconut and cashew flavor.

It’s a lightly sweet pudding, which I think makes it perfect for a warm winter breakfast or afternoon snack. If you want it to be a full-on sweet dessert, you may want to play with the amount of sugar to pump it up.

Rich and Creamy Rice Pudding
adapted from Rachael Ray, inspired by Smitten Kitchen

2 cups cooked white rice (leftover rice will do very nicely)
1 (13.5 ounce) can coconut milk (measures out to 1 3/4 cups)
1 1/4 cups Original Silk Cashewmilk
1/3 cup white sugar
generous pinch of ground cinnamon
generous pinch of salt

In a medium saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat and simmer gently for 20 minutes, stirring occasionally, until most of the liquid has been absorbed and the pudding has thickened.

If desired, serve sprinkled with cinnamon, toasted coconut flakes, and/or chopped cashews.

And in case you are curious what we thought of the cashew milk, I will leave it at this: the folks at Silk mailed me 2 half gallons to use for this post. We drank them so quickly that I had to go out and buy more to use for this recipe. Which we again polished off before I could use them for this post, and I had to buy even more. We drank 5—I’m not kidding, FIVE—cartons of cashew milk in the making of this post. Needless to say, we enjoy it all on its own, even when it isn’t involved in a creamy rice pudding.

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This conversation is sponsored by Silk. The opinions and text are all mine.