Raspberry Clementine Coconut Rice Pudding & One Little Word
Servings 2 Servings
The tart raspberries and bright citrus of the clementines combine for an eruption of flavor and freshness above a mound of sweet coconut rice pudding. Top with a little toasted coconut and you mine as well be in the islands.
Ingredients
Rice:
- 1/2 cup Arborio Rice
- 2 tbsp Pure Cane Sugar I use Zulka
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
- 1 1/2 cups Water
- Dash of Salt
- 3/4 cup Canned Coconut Milk full fat
Topping:
- 1/2 cup Fresh Raspberries
- 1 Clementine
- 1 tbsp Pure Can Sugar
- 2 tbsp Shredded Coconut
Instructions
Rice:
- Combine rice, sugar, vanilla, cinnamon, water, and salt in a small sauce pan and bring to a boil.
- Make sure coconut milk is well mixed before measuring as it can separate while being stored. Add coconut milk to boiling rice and simmer for about 25 minutes stirring occasionally so rice doesn't burn to the bottom of the pan.
- Meanwhile, peel and chop clementine and add it to a small boil with the raspberries and sugar stirring so fruit is fully coated and set aside.
- Spread coconut out on a small baking sheet and toast it under a low broiler until it turns golden brown and remove from oven.
- Once rice is done, scoop into two bowls, top with macerated fruit and toasted coconut.
Notes
Can use regular sugar.
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