Peppermint Mocha Rice Pudding (Dairy Free)
Servings 6 servings
Ingredients
- 10 cups water
- 2 packets Vigo Arborio Boil in Bag
- 1 can light coconut milk
- ½ cup strong coffee
- ½ cup brown sugar
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 ounces extra-bittersweet chocolate 70%, finely chopped
- 1 candy cane crushed (optional)
Instructions
- In a large saucepan, bring 10 cups of water to a boil. Submerge the bags of rice in the water and boil, uncovered, for 14 minutes. Drain.
- While the rice cooks, combine the coconut milk, coffee, brown sugar, and salt in a second saucepan. Bring to a rapid simmer over medium heat.
- Place the egg yolks in a bowl. Slowly add about 1 cup of the hot coconut milk mixture to the egg yolks, whisking constantly. Pour the warmed egg yolks into the pot and bring to a boil. Boil 3 minutes – the pudding should start to look thick.
- Stir in the vanilla, peppermint, and chocolate. Stir until the chocolate is melted. Stir in the cooked rice.
- Divide the pudding among six small bowls or jars. Cover with plastic wrap, pressing the wrap tightly against the top of the pudding. Chill well before serving. The pudding will thicken as it cools.
- If desired, serve topped with crushed candy cane.
Notes
Egg yolks help thicken this rice pudding and make it extra luscious, but don't be tempted to add them straight to the pot – you'll risk having them cook too fast, and no one wants scrambled eggs in their pudding! Whisking a little bit of the warm coconut milk into them off the heat helps bring them to temperature slowly, so they'll incorporate seamlessly into the pudding.