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
- 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
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.
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