It was a sunny 82 degrees today in Albuquerque today and an almost perfect day except for the fact that my car broke down and I was stranded at Home Depot as was forced to buy way too many garden plants. My husband eventually came to my rescue. The long and short of it is – I ended up working from home and gardening in between checking my email and proof reading. At the end of the day I felt like I wanted and deserved something special so I made the scrumptious Coconut Sweet Rice – my friend Bob made this delicious dessert for my family several years ago and every now and then my daughter begs for me to make it. I put my own spin on it and now it is perfect! This is an easy dessert you will really enjoy and when compared to other desserts it is fairly healthy. The combination of the coconut, rice, vanilla, mango and kiwi remind me of being in Hawaii it has that tropical flavor that is so delicious.
Coconut Sweet Rice:
4 cups cooked sticky rice (follow directions on package- regular rice may be substituted)
1 12 ounce can of Coconut Milk
2/3 cup sugar
1 teaspoon Vanilla Bean Paste (or pure Vanilla Extract)
2 Kiwis chopped
1 Mango chopped
Directions: In a small sauce pan add coconut milk, sugar and vanilla. Warm over medium low heat stirring occasionally until sugar is dissolved about 5 minutes. Set mixture aside. Cook rice according to package instructions. Meantime chop fruit into small bite size pieces. Place cooked rice in a casserole dish and pour coconut milk mixture over rice making sure to cover evenly. Allow to set for approximately 15 minutes at room temperature before plating. Serve into individual serving dishes and top with fruit.
Tip: Sticky rice is best – but I have substituted regular rice. The only difference is that the sticky rice gives it a creamy texture.
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