Creamy Coconut Tangelo Rice Pudding
One would never know this creamy rice pudding was dairy free from the consistency. It offers a fresh, seasonal, light twist to the tried-and-true dessert. Always taste the recipe while making as citrus fruit can vary significantly in sweetness. More sugar can be added if needed
Servings 6 servings
Calories 297kcal
Ingredients
- 2 cups cooked long grain Brown Rice
- 2 1/2 cups light (organic)* Coconut Milk
- 1 cup fresh Tangelo juice (approximately 3 regular size tangelos)
- 1/2 cup Golden Raisins
- 1/2 cup raw Almonds , chopped
- 1/4 cup granulated Sugar
- 1/2 teaspoon Vanilla extract
- Chinese Five Spice
Instructions
- Combine all ingredients in a large saucepan and bring to a low boil. Reduce heat and cook partially covered at a low simmer for 45 minutes; stirring periodically.
- At about 45 minutes most liquid should be absorbed. Cover, remove from heat and allow to sit for 10 minutes.
- Stir, and serve dusted with Chinese Five Spice Powder. May be stored in the refrigerator covered/sealed.
Nutrition
Calories: 297kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 74mg | Potassium: 275mg | Fiber: 3g | Sugar: 20g | Vitamin A: 105IU | Vitamin C: 13.1mg | Calcium: 52mg | Iron: 1mg