The Heirloom Kitchen

  • While rice is still hot and in the saucepan, stir in coconut milk, remaining teaspoon of vanilla, and maple syrup. Add the raisins and let cook, stirring occasionally, for 15 minutes. Preheat broiler. Place almonds onto a small baking pan. Sprinkle evenly with sugar. Place under the broiler for 2 to 3 minutes to toast until golden brown, (watch closely to avoid burning). Divide pudding into dishes to serve, and top with a portion of brûléed almonds. Makes 3 to 4 servings. Photo by Angeline LaRue
    While rice is still hot and in the saucepan, stir in coconut milk, remaining teaspoon of vanilla, and maple syrup. Add the raisins and let cook, stirring occasionally, for 15 minutes. Preheat broiler. Place almonds onto a small baking pan. Sprinkle evenly with sugar. Place under the broiler for 2 to 3 minutes to toast until golden brown, (watch closely to avoid burning). Divide pudding into dishes to serve, and top with a portion of brûléed almonds. Makes 3 to 4 servings. Photo by Angeline LaRue
  • The Heirloom Kitchen
    The Heirloom Kitchen
    In my quest to know how I would feel without consuming dairy, I’ve been trying other types of milk products. I’ve used them for various reasons for several years, and many of them are loaded with flavor. One of my favorites is coconut milk. When I purchase it, I buy the one in the can, located near the Asian cuisine ingredients in the grocery store aisle. It’s rich and thick. And it adds ...

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