Coconut Rice Pudding with Berries

[Vegetarian] [Company]

Makes 12 servings

• Nonstick cooking spray (slow cooker only)
• 4 cups whole milk
• 2 cups full-fat unsweetened coconut milk
• 2 cups uncooked long grain white or jasmine rice
• 2 cups fresh or frozen (thawed) blueberries or raspberries
• ¼ cup honey or maple syrup
• 2 tsp. vanilla
• ⅔ cup shredded coconut, toasted (tip p. 20)
• ⅓ cup sliced almonds, toasted (tip p. 20)

Fast 10-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine whole milk, coconut milk, and rice. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release remaining pressure. Carefully open lid. Gently fold in berries, honey, and vanilla. If desired, stir in additional coconut milk. Serve pudding warm topped with coconut, almonds, and additional berries.

Slow 3-hour low or 1½-hour high cook time

Lightly coat a 3½- or 4-qt. slow cooker with cooking spray. In the cooker combine whole milk, coconut milk, and rice. Cover and cook on low 3 to 3½ hours or high 1½ hours or until rice is tender, stirring toward the end of cooking. Gently fold in berries, honey, and vanilla. If desired, stir in additional coconut milk. Serve pudding warm topped with coconut, almonds, and additional berries.

per ⅔ cup 327 cal., 14 g fat (10 g sat. fat), 8 mg chol., 78 mg sodium, 43 g carb., 2 g fiber, 16 g sugars, 6 g pro.

warming leftovers

To reheat the rice pudding, add 2 to 4 Tbsp. coconut milk or whole milk to one serving. Microwave 2 to 3 minutes or until heated through, stirring once halfway through heating.