Coconut Soy Rice Pudding
Ready In: 50 mins
Serves: 5
Ingredients
- 2 1⁄2 cups vanilla-flavored soymilk
- 1⁄2 cup arborio rice
- 1⁄4 cup sugar
- 1 cup reduced-fat unsweetened coconut milk
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons chopped pistachios
- 1 ripe mango, peeled and sliced
Directions
- Preheat oven to 425°F.
- Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
- Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
- Serve warm or chilled, garnished with pistachios and mango slices.
- Tip:
- Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.
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