Ginger Coconut Rice Pudding |
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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A little bit of comfort food with a fresh twist. Great finish for a spicy Thai meal or serve with a mango and almost get away with calling it a healthy snack :-) Ingredients:
1/2 cup white basmati rice |
1 (14 ounce) can coconut milk |
1 1/4 cups low-fat milk |
1/2 cup sugar |
1 pinch salt |
2 tablespoons fresh ginger, grated (or finely minced) |
Directions:
1. In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
2. In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
3. Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
4. Serve plain or with fresh sliced mango.
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