When I was growing up I remember my mom always making some odd, sweet luke-warm rice thing with cinnamon in it, which at the time seemed kind of gross. Well fast forward 25 years and enter my Vanilla Cashew Rice Pudding with Coconut and Passion Fruit that I made myself. The crazy thing is that it’s really no different than what my mom used to make decades ago, it’s just that I like it now. Even when I was young and my mom made it I never even tried it, I just thought that I wouldn’t like it because it wasn’t your traditional rice side dish, it was a dessert.
I’ve made rice pudding a few times over the past few years but with Silk’s New Vanilla Cashewmilk I knew that I had to try cooking the rice in it. We are already huge fans of the Silk Almondmilk so we knew the Cashewmilk was going to be a hit in our house; and I’m Italian and grew up eating cashews so I especially fell in love. It’s always so exciting to me to be able to see all the new tasty creations that pack the refrigerated aisles, they are always must-stops whenever I go to the grocery store. The Cashewmilk has such a delicious sweet, nutty, creamy flavor with a hint of vanilla that it’s so perfect drinking a tall, cold glass of it on its own, and made it that much better in this Vanilla Cashew Rice Pudding with Coconut and Passion Fruit.
When I was creating the recipe, I had to dig a bit in my chef roots and put together some great flavor combinations that I know work well. For instance, I know that cashews and coconut go well together and that coconut goes well with passion fruit, so why not put those flavor combos in one delicious dessert? Once you get a bite of all of those wonderful flavors together you will immediately understand why I created this the way that I did.
A great attribute of rice pudding is that it’s such a nice light dessert that you don’t feel too guilty about eating. I know sometimes when we go out to eat we order a few desserts afterwards and simply devour them and then usually I regret it, but that’s not the case with this. It’s incredibly easy to make, loaded with flavor, light, and it’s something my family loves. How many times do you wish you had a little sweet lying around after dinner that you could nibble on? For us it’s constant, especially with a little girl always begging for treats.
Making this rice is as simple as cooking the rice with the Cashewmilk and finishing it with a touch more sugar and cinnamon— and that’s it. Now because Silk’s Cashewmilk already has vanilla in it, no need to add any more, it’s perfect the way it is.
This month is June Dairy month so be sure to hit the refrigerated food aisle at your favorite grocery store to check out all of the great dairy items. Whether it’s sour cream. milk or even cottage cheese, dairy is a HUGE part of our family’s diet! For more great tips and recipes, be sure to check out EasyHomeMeals.com, and be sure to follow them on their social media channels at:
- 3 cups of Silk Vanilla Cashewmilk
- 1 cup of long grain white rice
- 2 tablespoons of sugar
- 1 teaspoon of cinnamon
- ½ cup of salted and roasted cashews
- ½ cup of toasted shredded coconut
- 4 passion fruits, shell removed
- Combine the Cashewmilk and rice in a medium size pot and bring to a boil while constantly stirring.
- Once it is boiling, add a lid to the pot and simmer over low heat for 25 minutes or until the rice is al dente.
- Remove the pot from the heat, stir in the sugar and cinnamon and let it stand at room temperature for 5 to 10 minutes.
- Serve warm and garnish with the cashews, toasted shredded coconut and passion fruit.