Thursday, April 30, 2009

Rice Pudding

This is simple and so yummy. I adapted this recipe from the Whole Foods Allergy Cookbook.
  • 1 cup cooked jasmine rice
  • 2/3 can coconut milk (I use the rest for a chocolate ganache for other desserts)
  • 1/3 cup liquid honey
  • 1 tsp vanilla
  • 1 plum (or other fruit) sliced
  • handful of granola (I used Cranapple Crunch by Enjoy Life)
  1. Mix together the rice, coconut milk and honey in a saucepan.
  2. Cook over medium heat until thickened, stirring frequently (around 8 minutes).
  3. Remove from heat and stir in the vanilla.
  4. Spoon into 3 dessert bowls and refrigerate to chill.
  5. Top with plums and granola before serving.

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