Renegade Rice Pudding

April 28, 2010
0 Ratings
  • Serves 4
Author Notes

This rice pudding is so comforting, yet light at the same time because of the light coconut milk and low fat milk. Moreover, I wasn’t left with a rice pudding hang-over (well, just don’t eat more than one or two cups, otherwise you may be subjected to food coma). Mainly because the rice medley is heart-heathy and very energizing! Share this with those you adore because this rice pudding is nothing but L-O-V-E. —Allison from Haute Box

What You'll Need
  • 1/2 cup uncooked wild rice medley
  • 1 cinnamon stick
  • 1 cup light coconut milk
  • 1 cup 1% milk
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  1. Use the directions on the package of rice for 1/2 cup serving and cook in water with the cinnamon stick.
  2. This should take about 15-20 minutes or until water is absorbed. Remove the cinnamon stick.
  3. Add the coconut milk, milk, vanilla and brown sugar. Simmer for 15 minutes or until a majority of the liquid is absorbed.
  4. Be careful not to absorb all the liquid. The rice pudding should be creamy and moist, not like a cake.
  5. Serve warm or room temperature and enjoy!

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