Rice's natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.

Ingredients

• Nonstick cooking spray
• 3 cups coconut water
• One 13.5-ounce can lite coconut milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups short grain brown rice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon finely grated lime zest
• Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger

Directions

Notes

Cook's Note: To cool your rice pudding faster, spread the pudding on a rimmed baking sheet and place in the refrigerator until cool, about 10 minutes.

Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 27 grams; Sugar: 10 grams Fiber: 1.5 grams; Cholesterol: 5 milligrams; Sodium: 146 milligrams

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