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Ingredientes
- 3 c. cooked short-grain rice, (preferably Arborio)
- 1 c. coconut lowfat milk
- 15 ounce canned diced pineapple, with juices
- 1/2 c. brown or possibly white sugar
- 1/4 c. shredded coconut
- 3 Tbsp. dark rum Grnd nutmeg, for garnish
Direcciones
- MAKES 10 SERVINGS VEGAN
- Pineapple, coconut end rum imbue this sweet treat with a taste of the islands.
- Combine all ingredients except nutmeg in medium saucepan. Cook for 10 to 12 min over medium-low heat, stirring frequently. Remove from heat; let cold slightly. Refrigeratefor at least 1 hour before serving.
- When ready to serve, spoon pudding into bowls; sprinkle nutmeg over top.
- Garnish if you like with tiny paper umbrellas or possibly swizzle sticks.
- Makes 10servings.
- Helpful hint: 1 c. uncooked Arborio rice cooked in 3 c. water for 20 to 25 yields about 3 c. cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 165 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.92g | 2% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 18.21g | 12% |
| Protein 1.61g | 3% |
