Creamy Coconut Tangelo Rice Pudding
Creamy Coconut Tangelo Rice Pudding takes approximately 1 hour from beginning to end. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 323 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $2.91 per serving. 138 people were impressed by this recipe. If you have vanillan extract, light coconut milk, granulated sugar, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Boulder Locavore. With a spoonacular score of 79%, this dish is good. Creamy Coconut Rice Pudding, Creamy Coconut Rice Pudding – Vegan and Tropical. Ready in 35 mins, and Deborah Madison's Tangelo-Tangerine Pudding are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
Chinese Five Spice
1/2 cup raw Almonds, chopped
2 cups cooked long grain Brown Rice
1/2 cup Golden Raisins
1/4 cup granulated Sugar
2 1/2 cups light (organic)* Coconut Milk
1 cup fresh Tangelo juice (approximately 3 regular size tangelos)
1/2 teaspoon Vanilla extract
Equipment:
sauce pan
Cooking instruction summary:
Combine all ingredients in a large saucepan and bring to a low boil. Reduce heat and cook partially covered at a low simmer for 45 minutes; stirring periodically. At about 45 minutes most liquid should be absorbed. Cover, remove from heat and allow to sit for 10 minutes. Stir, and serve dusted with Chinese Five Spice Powder. May be stored in the refrigerator covered/sealed.
Step by step:
1. Combine all ingredients in a large saucepan and bring to a low boil. Reduce heat and cook partially covered at a low simmer for 45 minutes; stirring periodically. At about 45 minutes most liquid should be absorbed. Cover, remove from heat and allow to sit for 10 minutes. Stir, and serve dusted with Chinese Five Spice Powder. May be stored in the refrigerator covered/sealed.
Nutrition Information:
covered percent of daily need
