Coconut.Rice.Pudding.

Mmm. I love rice pudding. But I never make it. In fact, it's one of those foods that I love but I always forget about! This recipe is from the latest issue of Cooking Light Magazine and it sounds really yummy.


Ingredients -

• 1 cup water
  
• 1 cup uncooked instant rice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups 2% reduced-fat milk, divided
• 2 large egg yolks
• 1 cup light coconut milk
• 1/4 cup flaked sweetened coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 tablespoon chopped pistachios

Directions -

Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.

Combine sugar, cornstarch, and salt in a small bowl.

Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.

Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.