Basmati Rice Pudding with Pomegranate

I grew up eating rice pudding for special occasions, a nod to my Swedish roots.  The smell of cinnamon and egg cooking in the oven brings back many fond memories and I loved the way lingonberries brought a burst of color and tartness to this creamy comfort food.  My mom would be at the stove for hours stirring milk into rice.  This rice pudding uses cooked basmati and a mixture of coconut milk and eggs for an easier, less hands-on method that’s perfect for breakfast. Simply assemble the ingredients, pop it in the oven and you’re free to make yourself pretty for the day. The rice pudding will be warm and ready to eat when you are. Pomegranate adds bursts of juicy brightness to perk up your morning.

10 minutes active/55 minutes total | Serves 4

Ingredients:

2 2/3 cups cooked basmati rice

1can (13.5 oz) light coconut milk

4 eggs

¼ cup sugar

½ tsp salt

½ tsp ground cardamom

1 tsp cinnamon

1 tsp grated orange zest

1 tsp vanilla

½ cup fresh pomegranate seeds

1 tbsp pomegranate molasses

1 tbsp honey

1 tsp rose water

coconut oil for greasing

Preheat oven to 350 degrees. Grease 4 1-cup ramekins with coconut oil. Spoon 2/3 cup of rice into each ramekin.  Place ramekins in a baking dish and fill the baking dish to with water to within 1 inch of the tops of the ramekins, being careful not to get water into the rice. 

Whisk together coconut milk, eggs, sugar, salt, cardamom, cinnamon, orange zest and vanilla until well combined. Pour egg mixture into each ramekin dividing evenly, rice should be covered in egg mixture. Place baking dish in the oven and bake for 45 minutes or until set and slightly golden.  

Meanwhile, combine pomegranate seeds, molasses, honey and rose water in a bowl and let sit until rice pudding is ready. Serve rice pudding warm with a dollop of pomegranate seeds.