Recipe courtesy of Gemma Stafford
Recipe courtesy of Gemma Stafford
Watch how to make this recipe.
Coconut Rice Pudding with Fruit Salsa
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 11 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 391 mg
Warm up with a luscious dairy-free rice pudding that's easily made in a rice cooker or saucepan. Combined with fruit salsa, this rice pudding is tropical and delicious!
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 11 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 391 mg
Ingredients
Rice Pudding:
Fruit Salsa:
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Directions
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20m
Easy
CLASS
Special equipment:
Rice cooker (optional)- Make the rice pudding: Combine the rice, coconut milk, water, vanilla extract, sugar and a pinch of salt in a rice cooker. Stir then cook according to the manufacturer's instructions, until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. (Alternatively, cover and cook in a heavy-bottomed medium saucepan over medium-low heat until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. Stir frequently to prevent the rice from sticking.)
- Remove from the heat and let stand.
- Meanwhile, make the fruit salsa: Combine the mango, strawberries and lime zest in a medium bowl. Stir and let sit for 15 minutes. This gives the flavors time to marry together.
- While the rice pudding is still warm and steaming, top with the fruit salsa and serve. (See Cook's Note.)
Cook’s Note
The rice pudding can also be enjoyed cold but I prefer it warm. There is something more comforting about it.
