Coconut Rice Pudding



I hope everyone had a great weekend and a wonderful Easter! This weekend was amazing.The weather was amazing!

On Saturday my girlfriends and I went on a winery tour. We had so much fun. We drove downtown and went off to Michigan on the tour bus. It was nice not having to drive. There were 4 wineries that we stopped at and had about 4-6 wine tastings at each. We had a great time sampling, chatting, having lunch and buying wine!

I am not a big wine drinker but it was nice getting to taste several different kinds of wines and learning a bit about them. This might become a yearly thing!

Easter Sunday was full of family, food, laughter and lots of egg hunting!

Since we are big rice eaters in my house sometimes…very rarely, we have leftover white rice. I really hate to throw it away when it can be used in a different recipe. This recipe for Coconut Rice Pudding turned out sweet, but not too sweet and creamy!

This could probably be eaten for breakfast!

Coconut Rice Pudding


2 cups cooked rice, chilled
1 13.66 oz. can of unsweetened coconut milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
Dash of cinnamon


Combine cooked rice in a saucepan with coconut milk and brown sugar. Simmer over low heat for 20 minutes, stirring regularly. Remove from heat and stir in vanilla extract. Serve warm or chilled. If chilled, add a splash of milk or cream and stir before serving to loosen up the rice. Dust with cinnamon and top with mango, raisins or whatever else you like. Makes two large servings.

Don’t throw out your leftover white rice! It can become so many different meals!



Recipe source The SoHo





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