Ginger Coconut Rice Pudding

VegetarianDairy
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Ingredients

  • 1/2 cup white basmati rice ⓘ
  • 1 (14 ounce) can coconut milk ⓘ
  • 1 1/4 cups low-fat milk ⓘ
  • 1/2 cup sugar ⓘ
  • 1 pinch salt
  • 2 tablespoons fresh ginger, grated (or finely minced) ⓘ

Instructions

  1. In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
  2. In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
  3. Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
  4. Serve plain or with fresh sliced mango.

Nutrition & Diet Analysis (per serving)

180 kcal 9% DV
Protein Fat Carbs

Macronutrients

Protein 4.1g 8% DV
Total Fat 7.9g 10% DV
Carbs 26.4g 10% DV
Fiber 5.2g 18% DV
Sugar 2.9g 6% DV

Electrolytes

Sodium 9713mg 100% DV
Potassium 492.5mg 10% DV
Cholesterol 2.5mg 1% DV

Vitamins & Minerals

Vitamin A 12mcg 1% DV
Vitamin C 10mg 11% DV
Vitamin D 0.3mcg 2% DV
Calcium 72.8mg 6% DV
Iron 5.6mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar low-fat milk fresh ginger coconut milk salt

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