Monday, September 21, 2009

Skinny Cook's Cinnamon Rice Pudding

You'll want to visit her web site -


Coconut milk to mine for creaminess, but the core flavor of this
pudding is vanilla. Even people who aren’t coconut fans still dig in.
Serves 4

3 cups non-fat, skim milk
1 15-ounce can light coconut milk
1 teaspoon ground cinnamon
½ cup short grain white rice
1/4 cup granulated sugar
2 teaspoons vanilla extract

In a large saucepan bring the milk, coconut milk, and cinnamon to a near
boil. Stir in the rice and cover. Reduce the heat and simmer, 45 minutes to
an hour, stirring often until the rice is tender and most of liquid is absorbed.
Stir in the sugar and vanilla and serve warm or cool completely before
refrigerating in an air-tight container for up to one week.

Wine Pairings
Gewürztraminer, Prosecco