Rice Pudding with Coconut Milk

Rice Pudding with Coconut Milk

Ingredients:
1 cup jasmine rice
1 14 oz. can cocnut milk
14 oz. water (use the can!)
1/3 cup brown sugar
Pinch of salt
3-4 tablespoons Sweet or Coconut Dukkah

Preparation:
Soak the rice in water for 30-60 minutes.
Drain, rinse and place in medium size pot.
Add coconut milk, water, brown sugar and salt to rice and stir.
Bring to a boil over medium-low heat, cover and turn to low.
Stir rice every so often.
Turn off heat after about 18 minutes.
Rice should be soupy, but very soft.
Stir in Oregon Dukkah and serve.

Serving suggestions – good with sliced fresh bananas or mangos. Really good with caramelized bananas!

Serves 6 – 8 people.

Caramelized Bananas

Ingredients:
2 Tbs. unsalted butter
2 - 3 Tbs. brown sugar
2 bananas - sliced in 1/3" thick slices
2 Tbs Coconut Oregon Dukkah
1/2 of fresh lime

Preparation:
In a medium non-stick skillet melt butter over med-low heat.
Add banana slices and fry until the butter starts to bubble.
Carefully turn bananas and sprinkle with brown sugar.
Cook for 2 minutes until the butter & sugar caramelize, watch closely so it doesn't burn. Sprinkle with Oregon Dukkah.
Squeeze fresh lime and serve over rice pudding.