Rice Pudding in Coconut Milk

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 7 min Standing : 2 h
230 calories/serving

Ingredients

3/4 cup basmati rice 140 g
2 tsp brown sugar 8 g
1 1/4 cup unsweetened coconut milk 310 mL
1 1/2 tbsp cashews, broken into pieces 16 g
2 tsp raisins 7 g
1 pinch ground cardamom 0.1 g
2 tsp canola oil 10 mL

Method

  1. Cook the basmati rice in a saucepan. Take off the heat and mash the rice, using a potato masher. Set aside.
  2. Heat the oil in another saucepan over high heat. Lightly fry the cashews for 2-3 sec, then stir in the raisins and fry 1 min. Add the rice, mix, then pour in the coconut milk and cardamom. Turn the heat to medium-high and add the brown sugar. Bring to a light boil, then lower the heat and simmer for 5 min, uncovered, with some stirring. Pay attention that the rice does not stick to the bottom of the pan and burn.
  3. Take the saucepan off the heat and let cool 10 min. Refrigerate 2 h, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

230

Fat

15 g

23 %

Saturated 11.1 g
+ Trans 0 g

56 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

22 g

7 %

Fibre

1 g

3 %

Sugars

4 g

Net Carbs

21 g

Protein

3 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

2 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese
Good source of  :
Selenium
Source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Fats 3
Other Foods 0
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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