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Rice Pudding Made With Coconut Milk

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Ingredients

Adjust Servings:
1/2 cup uncooked arborio rice
water
1 cinnamon stick
1 cup coconut milk (2 cups if not using milk)
1 cup 1% low-fat milk
1 - 2 teaspoon vanilla
1/4 cup brown sugar (not packed)
1/2 teaspoon fresh lemon rind (optional)

Nutritional information

434.6
Calories
115 g
Calories From Fat
12.8 g
Total Fat
11.9 g
Saturated Fat
3 mg
Cholesterol
57.7 mg
Sodium
75.8 g
Carbs
0.8 g
Dietary Fiber
54.8 g
Sugars
4.6 g
Protein
157 g
Serving Size

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Rice Pudding Made With Coconut Milk

Features:
    Cuisine:

    Just added my own twist to this and it came out wonderful. Started by slightly browning uncooked rice and cinnamon stick in coconut oil. Add boiling water to simmered as directed. I added powdered coconut milk(mixed into one cup of hot water) after rice was cooked. Followed directions but left out the lemon and used Trader Joe's bourbon vanilla instead of rum. Also added dried cherries and dried pomegranates because my son is not a fan of raisins and butter just because its butter!! The smell alone with worth making it but the taste is perfect hot or cold! Thinking of adding on some mango slices in the morning!

    • 115 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Rice Pudding (Made With Coconut Milk),This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.,Just added my own twist to this and it came out wonderful. Started by slightly browning uncooked rice and cinnamon stick in coconut oil. Add boiling water to simmered as directed. I added powdered coconut milk(mixed into one cup of hot water) after rice was cooked. Followed directions but left out the lemon and used Trader Joe’s bourbon vanilla instead of rum. Also added dried cherries and dried pomegranates because my son is not a fan of raisins and butter just because its butter!! The smell alone with worth making it but the taste is perfect hot or cold! Thinking of adding on some mango slices in the morning!,Good stuff. I also omitted the cinnamon and added cardamon, I much preferred it. I also added 1/2 cup of toasted coconut to the batch (I doubled it) and it gave it a nice texture as well as flavor boost.


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    Steps

    1
    Done

    Place Rice and Cinnamon Stick in a Pot and Cover With Water. Bring Rice to Boil, Turn Down Heat and Simmer Approx 15-20 Minutes or Until Water Is Absorbed.

    2
    Done

    Remove Cinnamon Stick.

    3
    Done

    Add Coconut Milk, Milk (if Using), Vanilla and Brown Sugar. Simmer 15 Minutes.

    4
    Done

    Add Lemon Rind and Simmer Until Almost All Liquid Is Absorbed.

    5
    Done

    (make Sure There Is Still Some of the Creamy Liquid Otherwise It Will Become More Cake-Like.).

    6
    Done

    Serve With Cinnamon, or Mango Slices and Vanilla Ice Cream.

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    Beyonce Carter

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