Monday, 8 February 2016

Choc Coconut Creamy Rice Pudding

What you need:

 2 cups Jasmine Rice
1 teaspoon salt 
1 can Coconut Cream
3/4 cup sugar
2 tablespoons butter
1 teaspoon cinnamon 

1/2 cup of dark chocolate chips, chopped 
1/2 cup toasted, sweetened coconut flakes 
1/2 teaspoon of vanilla essence 

 What to do: 

1. Cook rice in a saucepan according to package directions, adding 1/2 tsp of salt to water.
2. When rice is cooked add: Coconut Milk, milk, sugar, butter, and cinnamon and vanilla. Combine ingredients and cook over a medium high heat, stirring frequently.
3. Bring to a boil and cook 1 minute. Remove from heat.
4. Immediately add chocolate and coconut extract to pudding. Stir until chocolate is melted and ingredients are well mixed.
5. Spoon into individual cups or serving bowl. Cover with plastic wrap. With a toothpick poke several holes in plastic to allow steam to escape. When warm or at room temperature, sprinkle pudding with toasted coconut and serve. Refrigerate leftovers, but warm before re-serving.
Note:I preferred this cold the next day when it had set.

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