Breakfast · dairy free · Dessert · egg-free · Gluten Free · Leftovers · Vegeterian

Leftover Coconut Rice Pudding

So you made too much rice and wondering what to make with it? Search no more! This easy 4 ingredient rice pudding will satisfy the whole family and take you on a Caribbean trip with minimum effort.

Dump everything in a small pot and on a low heat, simmer until the sugar is completely dissolved, stirring once in a while, about 15 minutes.  Remove from heat and let cool before putting in the serving dish if it is not heat proof.  Scoop into serving dish and cover with cling film to avoid a crust to form and chill in the refrigerator until cold.  Garnish with whatever you have on hand.  I must say the dried cranberries added the perfect little acidic touch to these rice puddings.

Ingredients for 4 big portions or 6 small:

  • 4 cups of cooked rice
  • 1 can of coconut milk
  • 1/4 cup of sugar
  • 1 tsp of pure vanilla extract

Toasted coconut, cranberries and/or chocolate chips for garnish.

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