Coconut Pineapple Rice Pudding
Ingredients
| 1 cup basmati rice | ||
| 2 (14 oz) cans coconut milk, well shaken | ||
| 1 cup whole milk | ||
| 1 cup sugar | ||
| 2 tbs unsalted butter | ||
| 2 cups diced pineapple | ||
| 1 tsp kosher salt | ||
| toasted coconut shavings, optional | ||
| chopped mint, for garnish, optional |
- In a large saucepan over medium high heat, combine rice, milks, sugar and butter.
- Bring to a boil, stir well, then reduce heat to a simmer. Cook for 25 minutes, stirring frequently.
- When rice is cooked, stir in pineapple and salt.
- Transfer to a serving bowl or individual serving dishes.
- Refrigerate for at least 4 hours, or overnight.
- Garnish with toasted coconut and mint if desired.
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