Nov 26, 2008
Coconut Pecan Rice Pudding
- 1 cup flaked sweetened coconut
- 1 tbsp butter
- 1/2 cup chopped pecans
- 2/3 cup arborio rice, rinsed well in water, drained
- 3 cups milk
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 cup heavy cream
- Preheat the oven to 375 F. Toast the coconut for 5 minutes, until golden brown. Remove from the oven. Set aside.
- Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
- Stir in the rice for 2 minutes.
- Add the milk and bring to a boil. Cover and reduce the heat to as low as possible. Cook for 25 minutes.
- Stir in the sugar, vanilla, and cream. Stir in the reserved coconut. Taste for sweetness, add more cream if necessary to loosen.
- Serve warm.
very yummy and flavourful–not at all your average rice pudding