Coconut Rice Pudding
- 1/2 c. medium or long grain rice
- 1 c. water
- 1/4 teaspoon salt
- 14 oz. can lite coconut milk or 10oz. coconut milk + 4 oz. milk
- 2T. sugar
- 1 teaspoon vanilla
- Bring rice, water and salt to a boil over med-high heat. Turn down heat to low.Simmer covered until water has been absorbed (approximately 15 minutes).
- Stir in milk and sugar and cook uncovered over medium heat for about 20 minutes, stirring frequently--especially towards the end of cooking.
- The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
- DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
- Remove from heat and stir in vanilla.
- Serve either warm or cold. Sprinkle cinnamon if you like or leave plain.
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