Tuesday, April 12, 2011

Coconut Basmati Rice recipe


I've been wanting to share this recipe for weeks. Its very delicious, healthy, fast and easy. I was experimenting with coconut milk and found this recipe online. I made some modifications and it is sweet and delicious! It is simply a rice pudding, but it is dairy free and more ethnic.

1/2 c. Basmati rice
2 c. Coconut milk (1 can)
1 3/4-2 c. Water
1/2 c. Sugar
1 t. Cinnamon
1 t. Vanilla
Raisins (optional)
Coconut flakes (optional)

Combine rice, coconut milk, water, and sugar in a medium saucepan on stove. Bring to a boil. Turn down heat and simmer for 20 minutes. Take off heat and add cinnamon, vanilla, and raisins. Mix in about 1/4 cup coconut flakes if you desire. Served warm or cold.

Okay now MY scoop on this recipe:

*its so cool because its versatile. The first time I made it I used 2 cups of water, the second time I used 1 3/4 cups of water. It really affects the thickness, so if you like your rice puddings to be thinner use 2 cups, if you like it pretty thick (just like saucy rice) use 1 3/4 c. Your choice!

*You can use any sugar substitute (Splenda, Sugar in the raw, etc)

*I added the cinnamon and the raisins because I like them. Some people don't like raisins, thats okay! You will love it plain. You could add fresh mango or blueberries or another fruit on top to give the dish more texture and flavor.

*I baked come coconut flakes in the oven on broil for about 4 minutes to make them brown and crispy, and sprinkled them on top (not pictured). This gives it some texture and makes it really yummy. Try it!

Enjoy!

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