Fruit-on-the-Bottom Coconut Rice Pudding

Name: Fruit-on-the-Bottom Coconut Rice Pudding
Yield: 2
Ingredients: 1 cup cooked long-grain rice; 1/2 can coconut milk, about 7/8 of a cup; 1/4 cup raisins, preferably golden; 1 tsp granulated sugar; 1/2 cup chopped fresh fruit, such as mango, pineapple, kiwi or strawberries

Makes2 to 2 servings

Ingredients

1 cup cooked long-grain rice
1/2 can coconut milk, about 7/8 of a cup
1/4 cup raisins, preferably golden
1 tsp granulated sugar
1/2 cup chopped fresh fruit, such as mango, pineapple, kiwi or strawberries

Instructions

In a microwaveable bowl, stir all ingredients except fruit. Microwave on high until hot, about 3 minutes. Refrigerate until cool.
Line the bottom of 2 portable containers with chopped fruit. Top with rice pudding. Great served at room temperature for lunches at home; if sending to school, keep cold in a Thermos.
Makes 2 servings
In a serving: 427 calories, 6 g protein, 21 g fat, 59 g carbs, 3 g dietary fibre, 41 mg calcium, 4 mg iron, 22 mcg folate

Nutrition (per serving)

Calories 41, Carbohydrates 6g, Fibre 21g, Sodium 4mg.

This article was originally published on Feb 01, 2011

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