26 June 2015

Coconut Milk Rice Pudding with Strawberries

I fell in love...with Carolina Gold Rice during a Spring vacation to Charleston SC. The affair continues...


3/4 cup coconut milk
3/4 cup heavy cream
1 1/2 cups water
1 cup uncooked Carolina Gold or Arborio rice
1/2 cup sugar
1/2 vanilla bean, sliced lengthwise
pinch of salt

1/2 quart strawberries, cleaned and quartered
1/2 cup sugar

Place strawberries and sugar in a small bowl and mix well. Let sit at room temperature stirring occasionally while preparing the rice.

In a heavy (use your heaviest) large pot bring cream, coconut milk, water, sugar, rice and vanilla to a boil. Lower heat to a gentle simmer. Cover and cook for 30 minutes. Gently fluff with a fork when finished cooking. Top a small portion of rice with strawberries and serve immediately. Rice is lovely served just warm, but this refrigerates and reheats really well too!

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