Well, we survived the snowpocalype here in Vermont, or as we like it to call it, a Tuesday in January :). It really wasn’t that bad here, yeah we got some snow and kids and a lot of adults had the day off, but the roads were cleared quickly. It was just super windy and cold out there. Boston area, I heard, had it worse, but up here, it was no biggie. 3-4 more inches are in the forecast tonight too. Oh such fun haha!

My cat loves snow days because that means mama doesn’t leave the house for any reason and is always available to cuddle. I like snow days because then I can spend all day cuddling with my cat and eating rich decadent rice pudding without feeling like a slouch. It’s a win-win! 🙂

Enjoy!

Chocolate Ginger Rice Pudding

1 cup dry rice, arborio is best but regular white rice is good too.

1 1/2-2″ knob of fresh ginger, cut into several smaller pieces (not too small though, because they get taken out and you won’t be able to see them if they’re too small.)

3 cups water

1 15oz can coconut cream, or full fat coconut milk if you don’t have coconut cream

1/2 cup sugar

3 oz chopped dark chocolate

In a large saucepan, bring the rice, ginger and water to a boil. Cover and simmer for 20 minutes or until rice is cooked. Add the coconut cream , sugar, and dark chocolate. Simmer for 8 minutes, then remove from heat and let cool. Using a spoon, take out the fresh ginger and throw away. The rice pudding will be very soupy, but gets thicker as it cools and then after being stored in the refrigerator it gets very thick. So, depending on your preference, you can have it any way you want. If you like it thinner, or warm, you can put in the microwave for 30-60 seconds. Store up to 5 days in refrigerator.