COCONUT CARAMEL RICE PUDDING - MW
I had a variation of rice pudding I used to make with leftover brown rice (I buy extra boxes of rice when we get Asian takeout). When they posted the Natural Bliss recipe contest, I re-worked the recipe a bit to include the coffee creamer. Imagine my surprise and delight when I was named one of the 10 winners! It's jazzed up...
Provided by Hope Wasylenki
Categories Puddings
Time 40m
Number Of Ingredients 8
Steps:
- 1. Combine everything except coconut in a medium saucepan; whisk well. Cook over medium heat, stirring frequently, until almost boiling.
- 2. Reduce heat to low, cook stirring frequently, for 20 minutes or so (it should be thickened). Stir in coconut.
- 3. Serve warm or chilled. If chilling, spoon into serving bowls and cover with plastic wrap. Make sure the plastic wrap touches the surface of the pudding. Garnish with toasted coconut, if desired.
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