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Snow White Coconut Rice Pudding Ingredients: 2 cups water 1 cup long-grain white rice 1/4 teaspoon salt 3 to 3 1/2 cups low-fat milk 1/2 cup granulated sugar 1/4 cup sweetened, shredded coconut 2 teaspoons vanilla extract 1 (10-ounce) package frozen raspberries in syrup, thawed Instructions: In 3-quart saucepan, bring water to a boil. Add rice and salt. Reduce heat. Simmer covered until rice is tender and water is absorbed, 15 to 20 minutes. Add three cups milk and the sugar. Simmer uncovered, stirring often with a heat-proof spatula, until thickened and rice is very tender, 30 minutes. Remove from heat. Add coconut and vanilla. Pour into bowl. Let pudding cool slightly. Serve warm or refrigerate to serve cold. If serving cold, stir in remaining 1/2 cup milk before refrigerating. To make raspberry sauce, puree raspberries with syrup in food processor until smooth. Strain through sieve into bowl to remove seeds. Spoon sauce onto eight dessert plates. Divide pudding among plates. Makes eight servings. Nutrition information: Nutrition facts per serving: 245 calories; 2 fat g; 8 percent of calories from fat; 51 g carbohydrates; 5 g protein; 4 mg cholesterol |
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