Monday, February 25, 2013
Picture shown using brown rice and coconut sugar, so it's darker than it would be if you used white rice and white sugar.
Posted by Lara.
1 cup cooked long grain or basmati rice (brown or white rice is fine)
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
1/4 cup sugar (it was good with coconut sugar as well)
1/4 tsp. cinnamon
1/3 cup golden raisins (optional)
1/3 cup unsalted pistachios, chopped (optional)
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cinnamon and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cinnamon from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios (if using).
Recipe Adapted from: Food Network