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    You are in: Home / Recipes / Stovetop "Samoa" Rice Pudding Recipe
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    Stovetop "Samoa" Rice Pudding

    Stovetop "Samoa" Rice Pudding. Photo by the mix'n vix'n

    1/1 Photo of Stovetop "Samoa" Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    the mix'n vix'n's Note:

    This is my take on my favorite cookie, rice pudding style :) You need 3 1/2 cups of liquid for this recipe so you can sub for all coconut milk or vanilla almond milk and make it vegan too.

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    Serves: 8



    Units: US | Metric


    1. 1
      In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
    2. 2
      Remove from heat and stir in vanilla and coconut extract.
    3. 3
      Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
    4. 4
      To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
    5. 5
      Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.

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    Nutritional Facts for Stovetop "Samoa" Rice Pudding

    Serving Size: 1 (247 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 592.5
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 28.6 g
    Cholesterol 5.1 mg
    Sodium 285.6 mg
    Total Carbohydrate 71.6 g
    Dietary Fiber 5.6 g
    Sugars 19.3 g
    Protein 7.1 g

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