Last night the husband and I decided that we would spend our evening making a magnificent dinner - complete with appetizer, main course, and dessert. He wanted me to make a rich custard or perhaps a flan. I couldn't bring myself to do it. When I'm already eating a fantastic meal, the last thing I want is a few hundred calories worth of eggs. I can't handle the amount of eggs that most pudding and custard families call for. So, I took my dilemma to the internet!
I was out of milk. However, I had a can of lite coconut milk! Thus, I searched the food blogs for a coconut milk recipe. I settled on a basic coconut milk rice pudding. I had never made rice pudding until yesterday. Can you believe it? It is a very simple and homey recipe. I had never made it! Of course, I used a basic recipe and added some variations, and it turned out to be delicious.
Ingredients
Mix in saucepan and bring to a boil, then simmer 30 minutes:
1 - 14 ounce can of lite coconut milk
1/2 cup of arborio rice
1/8 teaspoon of salt
2 Tablespoons of granulated sugar
1/4 teaspoon of cinnamon
pinch of nutmeg
simmering the mixture
Remove from heat and stir in:
1 - 2 Tablespoons of rum
Let cool and then add 1 can of mandarin oranges. Chill and serve!
Wallah - finished product!
Notes
- Stir with a whisk to prevent scalding the milk.
- Cook a little under the amount of time requested, as rice continues to absorb liquid.
- Try using pineapple or mango puree instead of the mandarin oranges.
- Could substitute the rum for vanilla extract and water...but who would want to?
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