* Exported from MasterCook *
Coconut Pistachio Rice Pudding
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 1/2 ounces unsweetened coconut milk -- (1 can)
1/2 cup soy milk -- (I used almond milk)
1/2 cup sugar
2 1/2 cups cooked rice
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cardamom -- or allspice
1/8 teaspoon salt
1/2 cup shelled pistachio nuts -- coarsely chopped
1/2 cup sweetened shredded coconut
In a large saucepan, combine coconut milk, soy milk, and sugar, and bring
almost to boil, stirring to dissolve the sugar.
Add the cooked rice, vanilla, cardamom, and salt, and simmer over
medium-low heat for 20 minutes, or until desired consistency is reached,
stirring occasionally.
Stir in the pistachios and coconut and let cool. Cover and refrigerate
until well chilled. Serve in individual dessert bowls.
Serves 6
AuthorNote: This luscious rice pudding was inspired by two of my favorite
rice desserts: the sweet sticky rice of Thailand and Indian kheer which is
often made with pistachios and cardamom. Fresh chopped mango make a good
addition, whether chopped and stirred right into the pudding or spooned on
top as a garnish - or a little of both.
Cuisine:
"Indian"
Source:
"1,000 Vegan Recipes by Robin Robertson"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 12g Fat (33.5%
calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 68mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fruit; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 5403 0 0 901139 4923
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