Monday, July 29, 2013

Glutenfree, vegan pineapple coconut rice pudding



The weather here has turned pretty cool for the end of July. 

That means that although we are still loving our ice creams, ice pops and sherbet, we are also able to turn on the oven.

This fruit-sweetened rice pudding provides a fabulous excuse to warm up your too-cool kitchen.

(I hope it warms up soon, though!) 

Hawaiian Rice Pudding (gluten-free, vegan, sugar-free)

Serves 6
Ingredients:
  • 1 (15-ounce) can light coconut milk
  • 15 ounces orange juice (empty coconut milk can filled with o.j.)
  • 2 cups fresh or frozen pineapple tidbits (small pieces)
  • pinch of salt
  • 1 cup arborio rice, rinsed
Preparation:
  1. Preheat oven to 325 degrees F.
  2. In an oven safe saucepan, bring coconut milk, orange juice, pineapple and salt to a boil.
  3. Remove from heat, and stir in rice.
  4. Cover and bake for one hour.
  5. Stir before serving.
Happy Cooking!
Kim
 
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes

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4 comments:

  1. This sounds like a wonderful late summer dessert. I love the orange, coconut and pineapple combination.

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  2. It's been very cool here too... might have to turn on the oven. Love the tropical flavors, Kim!

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  3. Thanks, Andrea and Stephanie. Making a warm treat is just the thing on a too-cool night!

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  4. Beautiful dessert creation! I can almost taste it, with that fragrant combo of ingredients - great stuff, Kim! :)

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