My husband and I lived in New York this summer. He plays Professional Baseball. This means that during the baseball season, which is 6 months out of the year, we are on the road traveling from team-to-team. Last season we started out in Florida for Spring Training and then drove up to New York for the remainder of the season. This means that for about 3 months, we rented an apartment in Brooklyn. We quickly got accustomed to the New York lifestyle – staying up late and eating good food.

One night when we were getting pizza from Lomardi’s Pizza {Oh Lombardi’s how I miss your delicious thin crust delicious pizza}, we noticed this really modern looking dessert shop. We walked inside and quickly realized it was a Rice Pudding Shop, called Rice to Riches. They have a huge bar filled with different flavors of Rice Pudding – Cookies and Cream, Strawberry, Rocky Road, Tiramisu, and much more. Only in New York can you go to a whole shop dedicated to rice pudding.

Ever since that moment, my love for rice pudding has grew even larger. It’s a decadent dessert that we don’t have often, but when we do, it is a true treat.

Earlier this week, my husband had a huge craving for Rice Pudding. But instead of making the rice pudding with milk or cream, I thought I would try it out with Coconut Milk. The outcome was much greater than I ever could have thought. It’s just as creamy and decadent, and extremely delicious.

And don’t worry if you don’t like coconut, you don’t taste the coconut flavor at all. Not one hint.

I added vanilla beans, vanilla extract, and cinnamon into the rice pudding, but feel free to add any type of flavorings you like. Enjoy!

Bonus -- This is naturally Gluten Free & Vegan.

Coconut Milk Rice Pudding

For Printable Recipe, Click here!

Makes: About 5 Servings; Each Serving being about ½ cup

1 cup Long Grain White Rice
1 can (Approx. 13.6 ounces) Coconut Milk, Full fat, not the Light Version
2 cups Water
4 Vanilla Beans, Scraped
2 tablespoons Pure Vanilla Extract
1 tablespoon Cinnamon
¼ cup Agave Nectar (or Honey)

In a medium saucepan, combine the rice, coconut milk, water, and seeds from the vanilla beans. Cover and bring to a boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer until all the liquid is absorbed into the rice.

Add the vanilla extract, cinnamon, and agave nectar and stir to combine. Taste and add any extra vanilla extract or cinnamon according to your taste level.

If serving hot, serve immediately. It serving warm, let the rice pudding cool for about 10 minutes before serving. If you prefer your rice pudding cold {like I do}, transfer the rice pudding to a bowl and place in the refrigerator to chill completely, about 30 minutes to 1 hour. You can also speed up the chilling process by placing the rice pudding in the freezer.
This rice pudding lasts up to 1 week in a sealed container in the refrigerator.

Cupcake Matching Game (she: Amy)

2012-02-16T05:00:00.002-07:00

Hi I'm Amy from Nap Time Crafters!

I LOVE every kind of craft, but if I had to pick a fav it would definitely be sewing for my little girl (be sure to check out my Pattern Shop). I also love decorating my apartment with very budget friendly projects. Nap Time Crafters is home to 100 free Tutorials {and growing!}, the American Crafter Competition, Friday Favs Party, & a Giveaway every Saturday!

When I was little my mom made us a matching game with pom-poms and a muffin tin. I decided to go from there and made some yummy little cupcakes. Don't you want to gobble them up?

Here's what you need:

Muffin Tin- I got mine at the dollar store
Fabric- 6 different frosting colors and 1 cake
Paint- to match your fabric
Paintbrush- ignore that foam brush in the pic. I found a regular one works best
Stuffing- sorry forgot to get that in the picture:)
Pattern- print that out here (*I used 1/4" seam allowances)

1. Cut out your pieces. You can save a lot of time by stacking the fabric and cutting out multiple pieces at a time

2. Gather the cupcake top by putting in a row of basting stitches all the way around and then cinching up the ends

3. Sew the bottom of your cupcake to the side piece (*this is the trickiest part, so stick with me). You need to match up the rounded portion of the bottom piece with the small curve of the side. I found it was easiest to not use pins and just adjust as I sewed along (when the needle is down you can lift the presser foot and then wiggle your fabric back into place). Overlap the 2 bottom pieces slightly.

When you're done- it should look like this:

4. Now line up the sides with the fabric right sides together and stitch it shut. This is what you should have now:

5. Now we're going to frost our cupcakes:) Slide the frosting into your completed cupcake, so the right sides are together. Pin in place and stitch together.

6. Turn it right side out and then stuff your cupcake. When it's nice and fluffy hand sew the opening shut.

Yuuummm- doesn't it look good:)

7. Paint your muffin tin to match your cupcakes. This will take a few coats and a bit of patience. If you want you could save a bit of time and just paint the bottom- trust me that would be a lot easier and possibly only take 1 coat. ***Update! Try mod podging matching fabrics scraps to the bottom. Or cardstock.

Finished! The perfect set for your little one to bake with and learn a few colors.

OK... little miss doesn't quite know her colors yet, but she likes banging the pan around and flinging cupcakes across the room:)

Pin It

Or so she says...

Past Posts: Plumbing Problems Fixed & Baby Shower Ideas (& Breakfast Fajitas)

Coconut Milk Rice Pudding (she: Krissy)

Cupcake Matching Game (she: Amy)