Warm Coconut Rice Pudding

By Reen

Calories: 228
Fat: 5.4g
Saturated fat: 3g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.5g
Protein: 4.6g
Carbohydrate: 40g
Fiber: 0.8g
Cholesterol: 75mg
Iron: 1.3mg
Sodium: 141mg
Calcium: 87mg

Ingredients

• 1 cup water
• 1 cup uncooked instant rice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups 2% reduced-fat milk, divided
• 2 large egg yolks
• 1 cup light coconut milk
• 1/4 cup flaked sweetened coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 tablespoon chopped pistachios

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.
2. Combine sugar, cornstarch, and salt in a small bowl.
3. Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
4. Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.