Fruit-on-the-Bottom Coconut Rice Pudding

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Makes

2 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
  • 6 g,
  • Fibre
  • 21 g,
  • Sodium
  • 4 mg.

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