Ginger Coconut Rice Pudding

A little bit of comfort food with a fresh twist. Great finish for a spicy Thai meal or serve with a mango and almost get away with calling it a healthy snack :-)

• Ready In: 2 hrs 55 mins
• Serves: 8

Ingredients

• 1⁄2 cup  white basmati rice
• 1 (14 ounce) can coconut milk
• 1 1⁄4 cups low-fat milk
• 1⁄2 cup sugar
• 1  pinch salt
• 2  tablespoons fresh ginger, grated (or finely minced)

Directions

1. In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
2. In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
3. Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
4. Serve plain or with fresh sliced mango.