Serves: 4 to 6
I love serving these little cuties in wine or punch glasses. They are a great make-ahead dish too!
½ cup white basmati rice
One 13- to 14-ounce can unsweetened coconut milk
1 ¼ cups whole milk
½ cup sugar
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
¼ cup pistachio nuts, roughly chopped
1. In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, shredded coconut, vanilla, and a pinch of salt and bring to a boil over high heat. Note: Be careful not to let the milk foam up and over the pan when it comes to a boil. Bring the heat down immediately and don't forget to stir!
2. Turn the heat down to medium-low and gently simmer for 20 to 25 minutes, stirring occasionally during the first 10 minutes, and more frequently during the last 10 minutes when the mixture has thickened. When the pudding is done to your desired consistency (I like a looser, creamier pudding, so I air on the side of 20 minutes), remove from the heat.
3. Divide the rice mixture between 4 punch or wine glasses (ramekins work too), about ⅔ cup per glass. Cool in fridge for at least 4 hours and up to 2 days. Garnish with the pistachios and some toasted coconut flakes (optional). Serve at room temperature.
Nutrition score per serving:
184 calories, 8g fat, 27g carbs, 3g protein