Monday, September 2, 2013

Piña Colada Rice Pudding


Refrigerate and serve this cold, as dessert, with fresh diced pineapple on top.
Or eat it fresh and hot like oatmeal for breakfast.

Piña Colada Rice Pudding

1 cup long grain Rice
3 cups Soymylk
2 cups Coconut Mylk
1/8 tsp. Salt
2 Cinnamon Sticks
1/3 cup Agave Nectar
1 TBSP Vanilla extract
1 cup sweetened Coconut shreds
1/2 cup diced Pinapple

In a sauce pan, combine rice, 3 cups of soymylk, cinnamon sticks, vanilla, and salt and bring to boil.  Once a boil is achieved, lower heat to a simmer, and cover pan with a lid.  Stir every 5 minutes until most of the mylk is absorbed, and rice is tender.  Remove rice from pan, turn the heat back up to medium, and use the same sauce pan to toast coconut shreds.  Once the coconut is golden, pour in coconut mylk and agave.  Let this mixture come to a boil while stirring occasionally.  Pour your cooked rice into this pan of hot coconut mylk mixture and stir continuously, allowing the mixture to thicken.  Cook rice pudding like this for 3 minutes, then remove from heat and pour pudding into a heat safe bowl.  Refrigerate and let pudding cool, then serve with a generous amount of fresh, diced pineapple on top.


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