This time of year it is particularly important for me to have something super warm in my belly to start off the day.
As I whisked together the ingredients for this rice pudding-custard of sorts, I was also warmed by the childhood memories of snowy mornings spent spooning up heaping bowlfuls of Mom’s made from scratch sweet rice pudding and savoring together as a family.
Thanks for the magnificent memories and inspiration, Mom.
Coconut Lemon Breakfast Custard
1 1/2 cups full fat coconut milk
1 Tbs. Kerrygold** butter (or coconut oil for a vegan version)
1/2 cup white rice
1 pastured egg (omit and sub 1 Tbs. flax seeds for a vegan version)
juice of 1/2 fresh lemon
1 Tbs. raw honey
1/4 tsp. ground cinnamon
1/8 tsp. Meyer Lemon Salt
1 Tbs. Preserved Lemons, rinsed and thinly sliced
**Omitting the Kerrygold will result in a not-so-golden-yellow custard color.
Combine the coconut milk, butter, and rice in a small pot and bring to a boil. Reduce to a simmer, stir, and cover. Allow to cook about 10-15 minutes.
Whisk in the egg, lemon juice, raw honey, cinnamon and salt.
Continue to cook until creamy, thick, and delicious, and until the rice is soft and done.
Top with Preserved Lemon slices and additional cinnamon and honey, if desired.