Monday, August 26, 2013

Coconut-Pistachio Rice Pudding

I used this recipe in the Fresh Fruit 'Sushi"   It is great!!!!

1 (13.5 oz) can unsweetened coconut milk
1/2 cup soy milk
1/2 sugar
2 1/2 cups cooked basmati rice
1 1/2 tsp pure vanilla extract
1 tsp ground cardamom
1/8 tsp salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup shredded coconut
In a large saucepan, combine the coconut milk, soy milk, and sugar and bring almost to boil, stirring to dissolve the sugar.
Add the rice, vanilla, cardamom, and salt and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally.
Stir in the nuts and coconut and let cool. Cover and refrigerate until well chilled.

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