Coconut Rice Pudding
Summer / Fall / Winter / Spring / Coconut Oil / Cook / Dairy Free / Dessert / Gluten Free / LouAna / Snack / Vegan /
Your taste buds will thank you. First, rice is toasted in coconut oil adding another layer of deep, toasty flavor. Serve warm or chilled along with fresh berries and toasted coconut flakes.
PREP, COOK, TOTAL TIME
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serves: 4 to 6
2 tablespoons LouAna® Coconut Oil or LouAna® Organic Coconut Oil
1 cup jasmine rice, well rinsed
1 1/2 cup water
3/4 teaspoon salt
1 14 ounce can coconut milk
2 to 3 tablespoons dark brown sugar
1 teaspoon cinnamon
Toasted coconut (optional)
Fresh berries (optional)
In a medium saucepan over medium-high heat, add the coconut oil and the rinsed rice. Cook, stirring occasionally, until much of the rice is toasted golden brown, using a spatula to scrape it off the bottom if it sticks. Now, add water and salt and bring to a boil. Reduce to simmer and cover, cooking rice for 10 to 12 minutes until all water is absorbed.
Add coconut milk, brown sugar and cinnamon and cook over low heat for 5 minutes, until flavors are combined.
Serve warm or chilled with fresh berries and toasted coconut, if you wish.
We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.
Coconut Rice Pudding Recipe photo credit: LouAna
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