From The Kitchen Of Rachelle Underwood



Sunday, September 12, 2010

Coconut Rice Pudding

This recipe is so incredibly good! It has such an amazing creamy coconut/almond flavor, it makes me think of the tropics. And, since I will be moving to Hawaii in 2 weeks, I thought I would share!
I'm a sucker for anything with almond extract in it. I also love rice, rice pudding, and coconut milk. So, that makes this recipe a winner in my book. I eat this rice without any toppings, but my sister sometimes tops it with crushed pineapple, or mango. This recipe is truly TDF.


Coconut Rice Pudding

1 can coconut milk
milk (enough to equal 4 cups of liquid when combined w/ coconut milk)
1 1/2 c cal-rose rice
1 c. sugar
1/8 tsp salt
1/2 tsp almond extract (or more if you want more almond flavoring)
toasted coconut for garnish (optional)

Combine all ingredients in a meduim pot. Bring all ingredients besides the almond extract to a boil. Turn down heat to low and let simmer for 40-45 minutes or until rice is done, stirring occasionally . (If you need more of a saucy texture, stir in some milk at the end to give it the right consistency.) Stir in almond extract, and serve warm garnished with toasted coconut.




3 comments:

Indian Restaurant Fan said...

As said through out the world there is nothing like good & tasty food, People will forget all their worries & tensions if they have tasty food.

Beer Brewer said...

Food is divine and it defines a culture. It brings families closer and helps in filling the differences.

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