Recipe by awakenedone
"This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!"
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1 1/2 cups
1 1/2 cups
1 (15 ounce) can
sliced peaches, drained and chopped
raisins, or more to taste
Very easy to make. I cut the sugar and butter in half, it was still very rich and plenty sweet. I reduced nutmeg to half a teaspoon and the spices were perfect for me, but I like my recipes a bit heavy on cinnamon, but it does overpower the coconut taste a bit. I slowly added one cup of the hot rice mixture to the eggs, and then added the eggs/rice mix back into the main dish. I will make this again. Thanks
I used regular sugar and the 1 1/2 C may have been a 1/4 cup too much. But husband loved it and that's what matters!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Coconut Milk Rice Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 193
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