Pina Colada Rice Pudding
- 1 cup basmati rice
- 3 cups whole milk
- 1 can coconut milk
- 1/3 cup sugar
- 1/4 teaspoon cardamom
- Dash fresh grated nutmeg
- 3 tablespoons sweetened coconut flakes
- 2 to 3 tablespoons dried sweet pineapple diced
- pineapple chunk,
- orange supreme,
- maraschino cherry for garnish on a paper cocktail umbrella
- optional 2 coconuts split in half for serving bowls.
- use sugar or salt to keep them upright on your plate
- Wash the rice thoroughly and put in a deep pot. Add milk, coconut milk, and pineapple. Bring to a gentle boil. Lower the heat and simmer for about 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom, nutmeg and coconut. Mix well. Distribute the pudding into 4 serving dishes. Garnish. Serve warm or chilled (best when warm!)
basmati rice, milk, coconut milk, sugar, cardamom, nutmeg, coconut flakes, pineapple, pineapple, orange supreme, maraschino cherry, coconuts, sugar
Taken from www.epicurious.com/recipes/member/views/pina-colada-rice-pudding-1202450 (may not work)