Friday, January 22, 2010

Coconut Milk Rice Pudding

This Oregon Dukkah recipe can be halved using 1 can of “lite” coconut milk and no added water.

  • 1 cup jasmine rice
  • 1 – 14 oz can coconut milk
  • 14 oz water (just use the same can!)
  • 1/3 cup brown sugar
  • a pinch of salt
  • 3 – 4 Tablespoons Coconut or Sweet Oregon Dukkah (more for more flavor & texture!)
  • Soak the jasmine rice in water for 30 minutes.
  • Drain, rinse and place the rice in medium pot.
  • Add coconut milk, water, brown a sugar and salt to rice and stir.
  • Bring to a boil over medium-low heat, cover and turn to low.
  • Stir the rice every so often.
  • Turn off heat after about 18 minutes.
  • Rice should be soupy, but very soft.
  • Stir in Oregon Dukkah and serve.
Recipe makes 4 to 6 servings.

Serving suggestions:
  • Good with sliced fresh bananas or mangos.
  • Really good with caramelized bananas!

Coconut Dukkah and other Oregon Dukkah flavors available on

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