Ingredients
-
2
-
1
-
1
-
2
-
1/4 - 1/2
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Island Rice Pudding,A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger… ;),Made this. Loved it. Only gave it 4 stars because it’s not the prettiest but dang was it tasty. A healthy alternative to baked rice. We used 1/4C honey instead of sugar and home made coconut milk. nom nom nom. It made quite a bit so we will freeze some for the two of us to enjoy later. Bon Appetite!,I made this Island Rice Pudding as an add on side for both a wedding shower & baby shower & people raved. Only difference – used cocconut creme instead of milk, soaked my raisins in Bacardi’s light rum & drained, & added along with papaya fresh pineapple pieces. 2 very smart tricks you did – one, you used Arborio rice (perfect short grain with creamy results – best rice for rissotto also) 2nd the fresh ginger was KEY, nice move!! Enjoyed immensely!
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Steps
|
1
Done
|
Bring Water to a Boil in a Medium Saucepan. Add Rice & Salt. Cover & Cook on Low Heat Until Almost All the Water Is Absorbed, About 15 Minutes. |
|
2
Done
|
Add Milk & Cook Uncovered, Stirring Frequently Until About 1/2 the Milk Is Absorbed. Stir in the 1/4c Sugar, Cinnamon, Ginger, and Raisins. Continue to Cook Until the Rice Is Soft & the Milk Is Absorbed. |
|
3
Done
|
Stir in Coconut. Gently Fold in Papaya. Taste & Add More Sugar, If Desired. |
|
4
Done
|
Serve Warm or Cold. |
