Coconut Raisin Rice Pudding

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Coconut Raisin Rice Pudding

Author: Keith Snow

Sime dessert using basic ingredients that is wonderful to enjoy.

Ingredients

• 1-1/2 cups short or medium grain rice
• 2 cups water
• 1-1/2 cups coconut milk
• 3/4 cup coconut sugar (or light brown sugar)
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• Scant pinch ground cardamon
• 1 cup Coconut flakes
• 1/4 cup raisins or freeze dried fruit (optional)

Instructions

1. Preheat oven to 350° (F).
2. Cook rice: bring water to boil, add rice, stir, cover, and cook over low for 17 minutes. Turn off burner, flake rice with fork, cover, and let sit 10 minutes.
3. In another pot, add coconut milk, coconut sugar, spices, and salt. Bring to boil, then set aside.
4. Spread coconut flakes on cookie sheet and toast in oven. Shake tray occasionally until flakes are lightly browned.
5. When rice is finished, stir rice into coconut milk mixture.
6. Garnish with raisins or freeze-dried fruit if desired.
7. Sprinkle with toasted coconut before serving.