Coconut Rice Pudding With Macerated Clementines

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Photo by Danny Kim
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 450 calories
    • Fat 20 g
    • Sat Fat 17 g
    • Cholesterol 0 mg
    • Sodium 50 mg
    • Protein 7 g
    • Carbohydrate 66 g
    • Sugar 23 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 49 mg

Combine the rice, sugar, vanilla, cinnamon, 3 cups water, and a pinch of salt in a small pot over high heat. Bring to a boil and reduce heat to a simmer.

Add the coconut milk, return to a simmer, and cook, stirring occasionally, until the rice is tender, 25 to 35 minutes.

Meanwhile, combine the clementines and brown sugar. Serve over the pudding.

Ingredients

  1. Check 1 cup Arborio rice
  2. Check 1/4 cup sugar
  3. Check 1/2 teaspoon pure vanilla extract
  4. Check 1/4 teaspoon ground cinnamon
  5. Check Kosher salt
  6. Check 1 13-ounce can coconut milk
  7. Check 4 peeled and chopped clementines
  8. Check 1 tablespoon brown sugar

Directions

  1. Combine the rice, sugar, vanilla, cinnamon, 3 cups water, and a pinch of salt in a small pot over high heat. Bring to a boil and reduce heat to a simmer.
  2. Add the coconut milk, return to a simmer, and cook, stirring occasionally, until the rice is tender, 25 to 35 minutes.
  3. Meanwhile, combine the clementines and brown sugar. Serve over the pudding.