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.


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.

Blogger said...

3 Researches REVEAL Why Coconut Oil Kills Belly Fat.

This means that you literally burn fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

These 3 studies from large medical magazines are sure to turn the conventional nutrition world upside down!