Coconut Soy Rice Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• 2 1/2 cups vanilla-flavored soymilk
• 1/2 cup arborio rice
• 1/4 cup sugar
• 1 cup reduced-fat unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pistachios
• 1 ripe mango, peeled and sliced

Recipe

• 1 preheat oven to 425°f.
• 2 combine soymilk, rice and sugar in 3- to 4-quart dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. cover pan and place in the oven. bake until the rice is almost tender, about 15 minutes.
• 3 return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. remove from heat and stir in vanilla. (the pudding may seem a little thin, but it will thicken as it stands.) transfer to a medium bowl or 5 serving dishes. place a piece of plastic wrap directly on the surface to prevent a skin from forming. let cool for 20 to 30 minutes.
• 4 serve warm or chilled, garnished with pistachios and mango slices.
• 5 tip:
• 6 baking this pudding eliminates the need for constant stirring. if you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.