Peachy Coconut Rice Pudding
Peachy Coconut Rice Pudding is a light, fruity dessert perfect for summery days when served cold and perfect for being transported on chillier days when served warm. This recipe was developed by Chef Judith Choate.
What you need to get
2 trays Veetee Basmati Rice
One 13 ½ ounce can unsweetened coconut milk
½ cup sugar or to taste
¼ teaspoon ground cinnamon or cardamom
½ cup toasted sliced or shredded unsweetened coconut
3 large ripe peaches, peeled, pitted, and chopped
Small mint sprigs for garnish, optional
What you need to do
Combine the coconut milk and sugar in a medium saucepan. Place over medium heat, add the cinnamon and whisk to blend. Bring to a simmer, stirring constantly until the sugar has dissolved. Add the rice along with the coconut and cook, stirring, for about 3 minutes or until the rice has absorbed the liquid.
Remove from the heat and stir in the peaches. Spoon an equal portion of the pudding into each of 6 dessert bowls. Serve warm or alternately refrigerate for up to 1 day and serve chilled.
Tips: If desired, garnish with a small mint sprig and serve.