Pineapple-coconut rice pudding

1 servings

Ingredients

Quantity Ingredient
2 cups Water
¼ pounds Unsweetened dried pineapple rings
¼ cup Rum; optional
⅔ cup Unsweetened grated dried coconut
2 teaspoons Cinnamon
¼ teaspoon Salad herbs
1 cup White OR brown basmati rice
1 litre Plain OR vanilla soymilk
Brown sugar to taste; optional

Directions

1. In a large, heavy saucepan, bring the water, and dried pinapple to a boil. Cover, turn off the heat, and let sit until the pineapple is soft, about 10 minutes. Remove the pineapple with a slotted spoon and put it on a cutting board. When it is cool enough to handle, chop the pineapple coarsely or snip each ring into seven or eight chunks with a pair of kitchen scissors. Set aside.

2. Return the water to a gentle boil and stir in the rum (if using), coconut, 2 tsp. cinnamon (make sure it doesn't clump up), salt, rice, and pineapple bits. Add the soymilk and return to a boil. Immediately reduce heat to low (or the soymilk will froth up and boil over), cover, and simmer until the rice is very tender, 25 to 30 minutes for white rice, or 45 to 50 minutes for brown rice.

3. When the rice is tender, turn off the heat. Give the mixture a good stir, and let the pudding sit, uncovered, for a few minutes to cool and thicken slightly. Add brown sugar to taste, if you wish. Top each portion with a light dusting of cinnamon. Serve warm (my preference), room temperature, or chilled.

Serves 6.

NOTE: If your pineapple is fairly moist and easy to chop or tear into bits, you can skip the soaking procedure described in the first paragraph; simply add the pineapple bits as directed in the second paragraph.

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@... on Jan 31, 1999, converted by MM_Buster v2.0l.

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