Saturday, April 28, 2012

My freezer is one of my best friends. I know it is silly sounding but I actually have 2 refrigerators and 2 freezers. One freezer is dedicated to the beef we buy from our friend who raises cattle. It is much better than anything I can buy in the grocery store. The other has veggies, casseroles, desserts and all kinds of other goodies that I can use especially on days like these. I woke up with a horrible migraine and I certainly did NOT feel like cooking anything. Fortunately I had a wide variety of meals to choose from. 

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 and with my modifications....

Coconut Cream Rice Pudding 
(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.

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