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Coconut Rice Pudding

April 29, 2013


A great way to use up extra cooked rice, satisfy that comfort food craving, and use mom’s old parfait glasses.

1 1/2 cooked rice*

1/3 c. finely shredded coconut

13.5 oz. can of light coconut milk

1 1/2 tsp. vanilla

1 Tbsp. chia seeds

2 Tbsp. agave nectar (or to taste)

1/4 tsp. cinnamon (or to taste)

1 cup of fresh strawberries, chopped

* I used basmati but if you really want a nice chewy texture use arborio

Add all ingredients with the exception of the strawberries into a pan on the stove and mix together on med-low heat for about 15 minutes, stirring occasionally until there is a nice pudding-like consistency and rice is tender.

Serve hot or cold with chopped strawberries.


From → Dessert

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