Creamy coconut rice pudding
Uncooked white rice
1 cup(s), long grain
1 item(s), (1-inch)
2% reduced fat milk
Canned unsweetened light coconut milk
Packed light brown sugar
½ tsp, grated
1 large, peeled and cut into 1/2-inch cubes
Unsweetened shredded coconut
4 Tbsp, toasted
- 1 Combine water, rice, and cinnamon stick in medium heavy- bottomed saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, until rice is tender, 15–18 minutes. Drain; discard cinnamon stick.
- 2 Return rice to saucepan; add milk, coconut milk, brown sugar, and salt. Bring to simmer over medium heat. Reduce heat to low and simmer, stirring often, until pudding is thick and creamy, about 15 minutes. Remove from heat and stir in vanilla and lime zest.
- 3 Spoon evenly into 6 bowls and top evenly with mango and coconut. Serve warm, at room temperature, or chilled.
- Serving size: (generous 1/2 cup pudding, about 1/4 cup mango, and 1/2 tablespoon coconut flakes)