rice pudding pie + almond crust + rum soaked raisins
HIIIIIII there! How are you?? It’s been too long!
It’s been a crazy but wonderful year for me, and even though I’ve been quite on here, life has been anything but. A cookbook, a studio, a total website redesign by my friends at hellohello studio (more on all of that later!), lots of side projects and some incredible travel (for both work and fun) has kept me more than busy both in the kitchen and in the real world, but I have missed coming up for recipes for myself, for fun, for here to share. It’s feels really good to be back, I am so happy to be back giving this space some serious love.
And I thought what better way to jump back in here than with a recipe I have been working on that’s a hybrid of two of my favorite sweet things of all time. Pie + rice pudding. Rice pudding pie. Rice pudding pie that just happens to be gf+df + and all those things ….. and is also really really easy to make. I’m over the moon excited about this one.
A crumbly almond crust that’s made with just almond meal, sugar, and butter, is the perfect textural pair to rice pudding (made with coconut milk) that is not really altered but is given just a little oomph by being made into more of a custard. I decided to make the raisins a topping instead of mixing them in, for those people who aren’t raisin-in-their-rice-pudding people. But, for the people who are, the rum bath that they take is a little extra, and I like it like that. This is such a fun dessert that is great for the holidays, or just for your snacking pleasure (like it’s been for us recently).
rice pudding pie + rum soaked raisins
MAKES | a 9” pie
for the crust:
1 1/2 cups of almond flour
1/4 cup of sugar (white or coconut palm)
a pinch of sea salt
1/3 cup of butter
for the rice pudding pie filling:
1/2 cup of jasmine or basmati rice
13.5oz can of (full-fat) coconut milk
1/3 cup of sugar (white or coconut palm)
5 tablespoons of tapioca starch
1/4 teaspoon of cinnamon
a pinch of nutmeg
a pinch of salt
for the rum raisins:
1/3 cup of raisins
dark rum (a few tablespoons)
*you’ll also need a mason jar with a lid
Make the crust:
Pre-heat the oven to 350ºF
In a medium bowl, mix together the almond flour, sugar, and salt.
Melt the butter a medium saucepan (using a larger size here, because you can reuse this for the rice without washing!). Add the butter to the flour mixture and stir to incorporate. The mixture should be a little wet and crumbly.
Add the mixture to a 9” pie dish, and press it in along the bottom and up all of the sides until the crust has been formed. Poke a few holes in the bottom with a fork.
Bake for 15-20 minutes until golden brown. Remove, and allow to cool at room temperature.
Meanwhile, make the rice + pie filing:
Place the rice and 3/4 cup of water into the same medium saucepan that you melted the butter (no need to wash!). Bring to a boil, cover, and cook for 15 minutes.
When the rice is done cooking, remove it from the heat and remove the cover and stir in the coconut milk, sugar, tapioca starch, eggs, cinnamon, nutmeg, and salt. Place it back over medium-low heat, and cooking while stirring constantly, until the mixture thickens. This will take about 3-5 minutes. Remove it from the heat and allow it to cool slightly and then add it to the crust. Smooth the top and transfer it to the fridge for about 5 hours to set.
Soak the raisin:
Place the raisins into a mason jar, and then cover the raisins with rum so they are completely submerged. Cover the jar, give it a shake, and set it aside until you’re ready to serve. The longer these sit, the better.
When the pudding is firm and set, it is ready to serve. You can also make this days in advance, and store it in the fridge until you’re ready to serve. Before serving, spoon some of the raisins over top, and finish with some freshly shaved nutmeg.