Ingredients
- 1/2 c. long grain rice
- 2 c. coconut lowfat milk
- 1 1/2 c. lowfat milk
- 1/2 c. sugar
- 1 x vanilla bean split lengthwise (or possibly 1 tspn vanilla extract)
- 1 pch kosher salt
- 2 sht gelatin Ripe mango slices for garnish
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Coconut Rice Pudding
Servings: 4
Directions
- Combine rice, coconut lowfat milk, lowfat milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 min. Stir the pot occasionally with a wooden spoon till the mix has a creamy consistency.
- Soak the gelatin sheets in cool water till they soften, about 6 min. Take the coconut mix off the heat, squeeze the excess water from the sheets of gelatin, and add in to the coconut mix. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-oz) ramekins.
- Refrigerateovernight. To unmold the puddings, place ramekins into a warm water bath for about 30 seconds and invert on a plate. Garnish with mango slices.
- This recipe yields 4 servings.
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