It is still chilly up here in the NW corner of Minnesota so for tomorrow I pulled out some Pinto Beans I cooked not too long ago. My hubby's tummy isn't feeling too good so instead of the Chili I had planned on making to go with them, I will make some Cheesy Cornbread and a yummy Coconut Rice Pudding inspired by Tyler Florence. I've learned I don't have to have meat with every meal.
I hope you have a wonderful today and a better tomorrow.....
thanks to www.Cinnamonspiceandeverythingnice.com and with my modifications....
(Inspired by Tyler Florence)
3 cups cooked Rice* (Brown or White)
1 + 1/2 cups Coconut Milk
1 + 1/2 cups Milk
2/3 cup Sugar
2 tablespoons Butter
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon, divided
3/4 cup unsweetened Coconut Flakes (optional)
1. Combine cooked rice, milk, sugar and butter in a large, heavy-bottomed saucepan. Add vanilla. Simmer for 20 minutes stirring every few minutes. It should still be soupy. Remove from heat.
2. Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden. Remove from heat.
4. Mix 1/2 teaspoon of cinnamon into rice mixture.
3. Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut. Serve warm or chilled.
*This is a thick pudding - if you like it creamier cut down on the rice by a half or a third.