Wednesday, May 16, 2012
Coconut Rice Pudding
Remember in my previous post, I have many boxes of brown rice to go through and what a blessing to find a dessert that uses brown rice. I love rice pudding but never have used brown rice to make it. I remember this dessert as a school girl enjoying it as a side with my school lunch. The inspiration for this recipe was found at TV Food Network with some modifications of course. I cut the sugar to 2 TBSP from 1/2 cup, cut the liquid measurements in half, and added more rice than the recipe required. Hope you enjoy this recipe as much as our family did!
1 (13 1/2-ounce) can coconut milk (unsweetened)
1 3/4 cups milk
2 1/2 cup brown rice
1/4 teaspoon fine salt
2 TBSP sugar
Put the coconut milk, milk, rice, and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1/2 hour.
Remove the pudding from the heat, transfer to a bowl, and cool in the refrigerator, about 1 hour.
To serve, top with a banana or whipped topping.
Other topping suggestions from TV Food Network: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetned with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.