Pineapple coconut rice pudding

Yield: 1 Servings

Measure Ingredient
2 cups Water
¼ pounds Dried pineapple rings; unsweetened or sweetened, about one cup
¼ cup Rum; optional
½ cup Unsweetened grated dried coconut; OR up to 2/3-cup
2 teaspoons Ground cinnamon
¼ teaspoon Salt
1 cup White basmati rice
1 quart Soy milk
\N \N Maple syrup; if desired
\N \N Cinnamon; if desired

In a large, heavy saucepan, bring the water and dried pineapple to a boil.

Cover, turn off the heat and let sit until the pineapple is soft, about 10 minutes. Remove the pineapple with a slotted spoon to a clean work surface.

When cool enough to handle, chop the pineapple coarsely or snip each ring into seven or eight chunks. Set aside.

Return the water to a gentle boil and stir in the rum, if using, coconut, cinnamon, salt, rice and pineapple bits. Add the soy milk and return to a boil. Immediately reduce the heat to low (or the soy milk will froth up and boil over), cover and simmer until the rice is very tender, about 25 to 30 minutes.

When rice is tender, turn off the heat. Give the mixture a good stir, and let the pudding sit, uncovered, for a few minutes to cool and thicken slightly.

Add maple syrup or another sweetener to taste, if desired. Sprinkle each portion with a light dusting of cinnamon, if desired. Serve warm, at room temperature or chilled.

Makes 6 servings; about 1 cup each.

From "The New Soy Cookbook" by Lorna Sass (Chronicle Books, $17.95) Tested by Susan Selasky for the Free Press Test Kitchen [221 calories (24% from fat), 6 grams fat (2 grams sat. fat), 36 grams carbohydrate, 7 grams protein, 123 mg sodium, 0 mg cholesterol, 30 mg calcium, 4 grams fiber.]

By SYLVIA RECTOR, Detroit <> on Sep 09, 1998, converted by MC_Buster.

Recipe by: THE NEW SOY COOKBOOK, Lorna Sass (1998) Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 12, 1998, converted by MM_Buster v2.0l.

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