Coconut Brown Rice Pudding
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 284 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 6.5 grams
- Cholesterol
- 8 milligrams
- Sodium
- 169 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
- Sugar
- 23 grams
- Total: 2 hr 35 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 1 hr 30 min
Ingredients
2 (13 1/2-ounce) cans light coconut milk
3 1/4 cups milk
3/4 cup short-grain brown rice
1/4 teaspoon fine salt
1/2 cup sugar
Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream
Directions
- Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
- Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
- To serve, top with brown sugar, banana, and a scoop of ice cream.
Cook’s Note
Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetened with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.