makes 4 to 5 servings cook time 30 to 40 minutes
1/3 cup raw pistachios, coarsely chopped
1/2 cup unsweetened shredded coconut
1 can, 14 oz., lite coconut milk
1 1/2 cups soy milk or other nondairy milk of choice
1 cup water
1/2 cup jasmine rice
1/4 cup agave nectar or brown rice syrup
1 tsp pure vanilla extract
1/4 tsp pure coconut extract, optional
1/2 tsp ground cinnamon
1/4 tsp ground cardamom or freshly grated nutmeg
in a 2 quart saucepan over medium heat, cook pistachios, stirring often, for 3 to 5 minutes or until lightly toasted and fragrant. transfer toasted almonds to a small bowl and set aside.
place shredded coconut in the saucepan and cook over medium heat, stirring often for 3 to 5 minutes or until lightly toasted and fragrant. transfer toasted coconut to another small bowl and set aside.
place coconut milk, 1 cup soy milk, water, jasmine rice and salt in the saucepan and bring to a boil. reduce heat to low and simmer, stirring often, for 20 to 25 minutes or until rice is fully cooked.
add remaining 1/2 cup soy milk, reserved toasted coconut, agave nectar, vanilla extract, coconut extract, if using, cinnamon and cardamom and cook stirring often for 3 more minutes. remove from heat. serve warm or cold and garnish with toasted pistachios.
variation; for a more tropical pudding add 1/2 cup diced mango or crushed pineapple to the finished rice pudding… YUMMY!!!
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