After receiving the news that Blueprint, a beloved magazine I read will soon be no more, I needed comfort food. (ok, maybe it was just an excuse to bake) Pudding is such a food. I have cherished memories of pudding…chocolate…vanilla…and butterscotch (note to self, must make Butterscotch pudding soon). Rather than making one of these old standbys, I wanted something more substantial and decided to try a recipe in Eat, Drink and be Vegan I’ve been meaning to make. This Banana-Pecan (actually I was without pecans and used almonds) Rice Pudding Pie utilizes brown rice, coconut milk anf bananas to make a decadent yet not-bad-for-you pudding.
You know that smell that wafts through the mall, that sickenly sweet yet attractive aroma of Cinnabon? This pudding smells like that! But you know, better. And it was oh-so-creamy.
So maybe this year hasn’t been treating you the best and you’re looking to indulge in a little comfort without breaking your resolutions. I think this healthier pudding may just be the answer.