alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Coconut Rice Pudding with Caramelized Peaches

    Share

    Coconut Rice Pudding with Caramelized Peaches

    Cooking rice pudding in a slow cooker guarantees perfect results every time. The lovely creamy texture with coconut milk is sumptuous for any night of the week or a special occasion.

    Advertisement

    Coconut Rice

    3/4 cup (180 mL) short-grain brown rice
    14 oz (398 mL) can light coconut milk 
    1 cup (250 mL) water
    1/3 cup (80 mL) demerara sugar or raw coconut crystals 
    1 tsp (5 mL) vanilla extract
    Generous pinch of salt

    Caramelized peaches

    1 cup sliced peaches, frozen or fresh
    2 tsp (10 mL) coconut oil 
    1 Tbsp (15 mL) demerara sugar or raw coconut crystals 
    2 tsp (10 mL) fresh lemon juice
    2 Tbsp (30 mL) chopped toasted pecans 
    2 Tbsp (30 mL) toasted semi-sweetened coconut

    Combine rice, coconut milk, water, sugar, vanilla, and salt in small 3 L slow cooker. Stir to blend. Cover and cook on high for 3 to 4 hours or until rice is tender. Uncover and stir well. Serve hot or cold.

    Heat coconut oil in skillet. Add peaches and sauté over medium heat until they begin to sizzle. Gently flip slices with thin spatula and sprinkle with sugar. Continue to sauté until sugar begins to caramelize, about 2 or 3 more minutes. Drizzle with lemon juice and any peach juices that may have collected during defrosting or slicing. Shake skillet gently to blend. Sauté for another minute or until mixture begins to bubble and thicken.

    Remove from heat and cool briefly. Spoon over servings of rice pudding and sprinkle with pecans and coconut.

    Serves 4.

    Each serving contains: 177 calories; 2 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 20 g total carbohydrates (8 g sugars, 2 g fibre); 88 mg sodium  

    source: "Slow Cooking", alive #375, January 2014

    Advertisement

    Coconut Rice Pudding with Caramelized Peaches

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.