Tuesday, August 7, 2012

Creamy Coconut Rice Pudding

1 cup brown rice, cooked (long or short grain is fine for this dish)
1⁄2 can full-fat coconut milk
1 tsp cinnamon
1⁄4 tsp. nutmeg (freshly ground is best)
Pinch cloves
1⁄4 c. raisins
1 tsp. vanilla extract
1⁄4 c. maple syrup or to taste
Optional toppings: shredded coconut, chopped walnuts, sliced almonds, cinnamon

In a saucepan, over medium-low heat, combine cooked rice, coconut milk, raisins, maple syrup and spices. Heat through while constantly stirring. If you like your pudding more creamy, add more coconut milk. Serve immediately and top with optional toppings.

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