Friday, November 25, 2016

Coconut-Wild Rice Pudding

Rice pudding to me is like making another dish with leftover rice. I love this dish because it is healthy, sort of, when adding ginger, cinnamon, nutmeg, etc. to the rice.  I use the cooked wild rice to cut the cooking time shorter. Any ingredients, such as almonds, vanilla, bananas, or chocolate, can be added to your liking. Pudding is good for a snack, breakfast, or even dinner. This is an easy recipe for pudding, and I hope you all enjoy it as much as I do.

Ingredients:
1 cup cooked wild rice
1 ½ cups coconut milk
2 tbs honey
1/4 tsp each cinnamon and nutmeg
1/2 tsp fresh ginger
1/8 tsp salt
1 egg, lightly beaten

Directions:
 
Combine all the ingredients except the egg in a saucepan. Bring to boil.

Turn the heat down and stir and cook until almost thickened. Adjust the seasoning to your liking by adding more honey or sugar.




 Slowly stir in beaten egg. Remove and serve. Top with sliced bananas, fruits, or nuts of your choice.



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