Coconut milk makes this rice pudding super creamy and also adds a great tropical flavor. It’s a unique twist on the traditional rice pudding I used to enjoy as a kid!
Coconut Rice Pudding
1 1/2 cups cooked rice
2 cups unsweetened coconut milk
1 1/2 cups soy milk
1/3 cup sugar
Pinch of salt
Shredded coconut (optional)
Dash of cinnamon (optional)
- Combine all the ingredients except the coconut and cinnamon, if using, in a saucepan over medium-low heat.
- Simmer, stirring often, until thickened, approximately 1 hour.
- Stir in the shredded coconut and top with the cinnamon.
Makes 4 servings.
Posted by Jason Baker