Rice-Pudding Balls

by Beth @ Tasty Yummies

Rice-Pudding Balls

Well now that I got my blog all snug and nestled in on it’s own little server, it’s back to making the yummies! I am still on a kick of making different alternative Christmas sweets, so here is another one for the list. I have so many different recipe ideas in my head right now, I just need the time to make them all. I also am going to need to start sharing these sweets, so I don’t eat them all up myself.

I came across this recipe a while back and I couldn’t wait to try out a version of it with coconut milk instead of regular milk and coconut sugar instead of brown sugar. I am sure the recipe would be great with both of these, but I wanted to make it my way. I am sure this would be great with almond milk, too. If you are vegan, you can try making it using maple syrup or brown rice syrup instead of the honey.

My dad makes the BEST classic Greek-style rice-pudding (Rizogalo) that you will ever eat. I haven’t had it in a while and I have been craving it, so when I saw this recipe, I knew I could make some updated to the spices and flavors and make it very similar to my dad’s classic pudding. Since my dad’s original rice pudding isn’t the healthiest dessert in the world with milk, egg yolks and sugar in it, I figured these could possibly come a close second and would definitely do the trick of satisfying my craving. They definitely did just that, they are creamy little bites with so much flavor. I love a lot of cinnamon in my rice pudding, so I went with a full teaspoon, you can go with less if you wish, along with a small pinch of nutmeg. The crunchy almond and coconut “crust” is a super nice touch that I feel like should be on top of every serving of rice pudding from now on.

Look for recipes for cherry chocolate fudge balls later this week as well as some salty pistachio dark chocolate bark! I have also been dreaming of mint chocolate brownies. What is it about this time of year? I just want anything and everything sweet!

What sweets are you making this holiday season?  

Rice Pudding Balls

{ 8 comments… read them below or add one }

1 Tammy Miller December 15, 2011 at 6:46 am

You could always sub the coconut for crushed Rice Krispies and did you know that Rice Krispies have more purposes than flour? http://ricekrispiesholiday.ca/whoami


2 Steffany December 16, 2011 at 1:51 pm

OMG I can’t wait to try these !!! I love rice pudding, and anything in bite sized/ball form intrigues me !!


3 cat @ NeoHomesteading.com December 17, 2011 at 11:54 am

I LOVE rice pudding. This sounds so delicious.


4 Kara December 20, 2011 at 12:51 am

These look delicious! I need to get my hands on some coconut sugar. I just found your blog, all your recipes sound fabulous!!


5 Karen Felicetta November 25, 2012 at 12:33 pm

Hi Beth! I am missing baked goods since being wheat and egg free but you always have an option. I am not really fond of coconut. Would almond milk be a suitable substitute in most recipes?


6 Karen Felicetta November 25, 2012 at 12:34 pm

Love your pottery btw!


7 tastyyummies November 25, 2012 at 4:24 pm

It’s the best! You need to get to making more so I can buy some from you and sport it here on Tasty Yummies 😉


8 tastyyummies November 25, 2012 at 4:23 pm

Karen, almond milk will be suitable in some/most recipes but not all. Many times I choose coconut milk over almond for the thickness of it. Coconut tends to be a bit thicker which is nice in some recipes. Hope that helps 🙂


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