In the Kitchen: Coconut Chai Rice Pudding

What do you do with rice leftovers? I can never find the perfect way to reheat it to eat it again just plain, so I always like to turn it into rice pudding. Now regular cinnamon raisin rice pudding is great, but I think this recipe with a mixture of coconut and chai spices really kicks this comfort food up a notch, into a real treat!

So next time you are looking for a way to turn that leftover rice (that has been cooked in water not broth) into something delish try out this recipe.

Coconut Chai Rice Pudding

1 - 15oz can of coconut milk
1/2 cup milk 
1/4 cup sugar 
1 cinnamon stick
4-5 cardamom pods
1 star anise (or 1 tsp allspice)
1 tsp vanilla
1 cup of leftover rice (jasmine or basmati are great)
toasted coconut for garnish

Add milk, coconut milk, sugar and spices into a saucepan. Bring to a gentle boil, while stirring occasionally. Add rice and vanilla. Then reduce heat and allow to simmer, uncovered, and continue to stir. Cool until the mixture is creamy and rice is soft, about 15 minutes. Remove spices, top with toasted coconut. 
It is great served warm or cold. 
Could be serve with chopped pineapple, bananas, or mango for a tropical feel in the summer.

Note: I found it to be really sweet so feel free to cup back the sugar to 2 tbsp as I found the cocount milk had plenty of sweetness on it's own.


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