Tropical Coconut Rice Pudding with Fresh Fruit

Trop Rice Pudding prep2

With summer coming to a close, let’s reminisce with this one last delicious dessert that is great for summer nights. Although this is a dessert, we keep it mostly healthy by using coconut milk rather than a heavy cream.

1 1/2 cup short grain Mahatma ® or Carolina ® rice
2 cup water
1 cardamom pod
1 (14 oz) can coconut milk
1/2 cup milk or light cream
2 tbsp sugar
1 tsp salt
a variety of fresh fruit, diced (mangoes, kiwis, berries, and pineapple)

Place the rice, cardamom pod and water in your rice cooker and cook using the white rice setting. When rice is done, remove cardamom pod and allow rice to cool for 15-20 minutes.

Combine the coconut milk, cream, sugar and salt and gently stir it into the cooked rice. Reset rice cooker to warm setting and cook until heated through and flavors have melded, about 20-30 minutes.

Layer the pudding and diced fruit into individual serving bowls or stemware. May be eaten warm or chilled.


Over to You
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