Pomegrantate Coconut Rice Pudding
| 1/4 |
Cup |
Uncooked white rice |
| 2 1/2 |
Cup |
Light coconut milk, divided |
| 1/2 |
Cup |
Sugar |
| 1/2 |
tsp |
Orange zest |
| 1/4 |
tsp |
salt |
| 1 |
Cup |
Pomegrantate seeds |
| 1 |
|
Egg |
1. In a medium saucepan conbine 1 1/2 cups water and rice, bring to boiling. Reduce heat to low, simmer, covered 20 minutes. Stir in 2 cups of coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 15 to 20 minutes or until creamy and thickened, stirring frequently.
2. In a small bowl beat together remaing 1/2 cup coconut milk and egg. Add this mixture to the rice mixture, cook and stir 2 minutes. Remove from heat and transfer to a bowl. Cover and refrigerate several hours (mixture will ticken as it chills).
3. Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.
|