Simple Coconut Rice PuddingPosted: April 23, 2012
Matt and I eat more rice than any other starch, this is a terrific use of leftover rice. This is a simple recipe, whips up quick for a simple dessert. We like basmati rice the most. It’s an aromatic rice, and has a lower Glycemic Index than other white rices (that’s a good thing).
I knew I wanted a Thai flair for this rice pudding, that is where the cardamom comes in. Often rice pudding has raisins in it, I didn’t have raisins around, but I always have dried cranberries around, I think they worked splendidly!
Simple Coconut Rice Pudding
4 cups cooked coconut rice
3/4 cup dried cranberries
3/4 tsp ground cardamom
2 cans light coconut milk
1 large box instant vanilla pudding
Mix vanilla pudding mix according to instructions, substitute milk with coconut milk, whisk in cardamom. Mix in cranberries and rice to pudding, stir gently until incorporated. Top with toasted coconut, granola or fresh berries.
If your rice is fresh this pudding can be devoured hot! I haven’t experimented heating it up, but I’m sure it can be!