Pomegranate Coconut Rice Pudding
Pomegranate Coconut Rice Pudding is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 187 calories. For 99 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 35 minutes. 176 people have made this recipe and would make it again. A mixture of egg, salt, white rice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Jo Cooks. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Rice Pudding with Pomegranate Syrup, The Secret Ingredient (Coconut): Double Coconut Rice Pudding, and Coconut Rice Pudding for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 egg
2½ cups light coconut milk
1 tsp orange zest
1 cup pomegranate seeds
¼ tsp salt
¾ cup uncooked white rice (I used basmati)
¼ to ½ cup sugar (depending on how sweet you want it)
Equipment:
sauce pan
bowl
Cooking instruction summary:
In a medium saucepan combine 1½ 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 ½ 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.
Step by step:
1. In a medium saucepan combine 1½ 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 ½ cup coconut milk and egg.
2. Add to rice mixture; cook and stir 2 minutes.
3. 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.
4. Serve chilled or at room temperature.
Nutrition Information:
covered percent of daily need
