Sunday, July 10, 2011

Quick Coconut Rice Pudding

This is a great way to use up some leftover white rice, especially the Chinese takeout kind.

1 box (large-6 serving) vanilla pudding
3 c. milk
1 c. cooked white rice
1 c. shredded coconut (sweetened)
1/4 tsp cinnamon

In a saucepan, bring milk. cinnamon, and pudding mix to a full rolling boil over medium heat, constantly stirring.

Toast coconut on a small baking sheet in a toaster or conventional oven. Watch closely that it doesn't burn. Reserve 1/4 c. of coconut, and mix remainder into pudding with the rice. Stir until well combined, and pour into a glass bowl. Top with remaining coconut and let set in the fridge at least 30 minutes. May be served warm or cold.

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