Pomegranate-Coconut Rice Pudding

Pomegranate-Coconut Rice Pudding
Pomegranate-Coconut Rice Pudding – RECIPE

Ingredients:

3/4 cup uncooked white rice (I used basmati)
2 1/2 cups light coconut milk

1/4 to 1/2 cup sugar (depending on how sweet you want it)
1 tsp orange zest
1/4 tsp salt
1 egg

1 cup pomegranate seeds
Instructions:

In a medium saucepan combine 1 1/2 cups water and rice; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stir occasionally. Stir in 2 cups of the coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 10 minutes or until creamy and thickened, stirring frequently.
In a small bowl beat together remaining 1/2 cup coconut milk and egg. Add to rice mixture; cook and stir 2 minutes. Remove from heat, and transfer to a bowl. Cover and refrigerate several hours, mixture will thicken as it chills.
Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.

Cook | Pomegranate adds color and pizzazz on Tu B’Shevat

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