Wednesday, June 5, 2013

From Leftovers to Dessert

Whenever we have rice with dinner, we always end up with leftovers, so here's an easy coconut rice pudding recipe to repurpose all those extra grains. I've never been a huge rice pudding fan, but the flavor of coconut really wins me over on this one. And truth be told, I like eating it warm while it's a sweet, gooey bowl of comfort.

Coconut Rice Pudding

2 cups cooked rice, chilled
1 13.66 oz. can of unsweetened coconut milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
Dash of cinnamon

Combine cooked rice in a saucepan with coconut milk and brown sugar. Simmer over low heat for 20 minutes, stirring regularly. Remove from heat and stir in vanilla extract. Serve warm or chilled. If chilled, add a splash of milk or cream and stir before serving to loosen up the rice. Dust with cinnamon and top with mango, raisins or whatever else you like. Makes two large servings.



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