Use leftover rice for this delicious treat, ready in 20 minutes!
Choco Coco Rice Pudding
Prep time: 5 minutes. Cook time: 20 minutes. Inactive time: 3 hours. Serves: 4-6.
Ingredients
1 can + 2 oz coconut milk*
2 tbsp cocoa powder
2 cups leftover rice
1/3 cup sugar
1/4 teaspoon salt
Toasted coconut for topping
*Can use another milk for last 2 oz
Directions
1. In a small saucepan, over medium heat, pour in the coconut milk, whisk in the sugar, cocoa powder and salt.
2. Stir the rice and bring to a boil. Reduce to a simmer and cook, stirring frequently for 15-20 minutes, until thickened.
3. While the rice cooks, toast coconut in a dry pan to top the pudding.
4. Pudding can be eaten warm, though I prefer it cold. Refrigerate for 2-3 hours.
5. Scoop into bowls, top with coconut and enjoy.
Mix it up:
- You can also use regular or almond milk.
- Instead of cocoa powder, go for the classics like cinnamon and raisins.
- Omit the cocoa powder, stir in ¼ cup pumpkin puree and 1 tablespoon pumpkin pie spice and sub out the sugar for maple syrup, for pumpkin pie rice pudding.
- Instead of sugar, use mashed brown bananas and whisk in peanut butter or nutella.
- Try raspberry jelly and smooth peanut butter for a PB & J version.
- Top it with whatever dried fruit and nuts you have on hand.
- Have fun with leftover rice!
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