Thursday, June 13, 2013

Almond Coconut Milk Risotto Pudding

Looking for something creamy, cool and comforting for dessert this summer. Risotto pudding is a perfect make-ahead dessert served chilled. Making risotto is time consuming, but developing the creamy sweet pudding is an art worth mastering. 

My secret ingredient for this pudding is blueberry blossom raw honey.  Our farm market carries all different types of local honey and the flavor depends on where the hives are kept and which crops are grown in nearby fields. This raw honey was from a hive near a blueberry farm and there are bits of pollen, wax, and a distinct blueberry flavor. Raw honey is pasteurized, but at a lower temperature to create a peanut butter consistency. Eating local raw honey has made an amazing difference in my spring allergies.  

Almond Coconut Milk Risotto Pudding - Serves 4

3/4 cup of arborio rice
3 1/2 cups unsweetened - Blue Diamond Almond Breeze - Almond Coconut Blend
1 cup of water
1/4 cup raw honey (blueberry or your own favorite)
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/8 fresh nutmeg
1 pinch of salt
1/4 of a cup of raspberries and blue berries for garnish
Sprinkle of cinnamon

Bring 1 cup of water, a pinch of salt, and 3/4 cup of arborio rice to a boil.  Lower heat and simmer until water is absorbed and rice opens - about 3-5 minutes.  In the mean time add the following ingredients to 3 1/2 cups of almond milk in a microwave safe bowl -  1/4 cup raw honey, 1/2 teaspoon of ground cinnamon, 1/8 teaspoon fresh ground nutmeg, 1 teaspoon vanilla extract and heat in microwave until warm and honey is dissolved.  Slowly add 1-2 ladles of warmed almond milk to rice.  Stir to combine and continue to stir every few minutes keeping a watchful eye on your pudding.   Every 4-5 minutes add another ladle or two of almond milk to the pudding and stir until incorporated for about 20 minutes.  Rice should be creamy and wet when finished.  Garnish with raspberries, blueberries and a sprinkling of cinnamon.  Makes four 3/4 cup servings.  

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