Like October in New England, this creamy rice pudding can be warm or cold. Be sure to try it with a cup of chai tea.
- 1/2 c Stonyfield Organic 1% Milk
- 3 T sugar
- 3/4 c unsweetened shredded coconut (divided)
- 1 t vanilla
- 1 1/2 c steamed rice
- 1 c Stonyfield Organic Low Fat Banilla Yogurt
- 1 large banana (sliced)
- 2 t cinnamon for garnish
Calories: 310, Calories from Fat: 100, Total Fat: 11g, Saturated Fat: 9g, Cholesterol: 5mg, Sodium: 55mg, Total Carbohydrate: 48g, Dietary Fiber: 4g, Sugars: 25g, Protein: 6g, Vitamin A: 2%, Vitamin C: 6%, Calcium: 15%, Iron: 10%
In a medium-size saucepan over medium heat, combine milk, sugar and 1/2 cup of coconut.
Bring to a simmer and remove from heat.
Whisk in vanilla.
In a medium size mixing bowl, add cooked rice and pour milk mixture over rice.
Fold in yogurt and sliced bananas.
Divide rice mixture evenly into 4 custard cups.
Refrigerate for at least 1 hour.
Add remaining 1/4 cup of shredded coconut to a small skillet over medium low heat and cook until golden brown, using a small spoon to turn coconut frequently.
Top each serving with a dusting of cinnamon and toasted coconut.