Cookies in Use
 
I have been making lots of dhal and curry recently and have up with half a can of leftover coconut milk. I also had some extra clementines and so decided to make this rice pudding. Feel free to or preserves you have leftover. The coconut flavour didn't come though as much as I expected but really does add a nice subtle hint to the rice pudding. I had mine for breakfast!
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I used:
1/2 can of coconut milk
1/2 pint of milk
100g of pudding rice
rind of 1 clementine 
juice of 1 clementine
1 tablespoon of honey
sprinkling of ground cloves or cinnamon (optional) 


  1. Gently simmer the rice and milk until the rice is soft and plumped up. This take about half an hour with a low heat and pan lid. Check regularly, stir and add some extra water if necessary.
  2. Add the clementine zest, juice and honey to taste and stir through.
  3. Add a little ground cloves or cinnamon if you want to. Enjoy!
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As this used some of the leftovers languishing in the kitchen I am entering this into credit crunch munch run by Helen from Fuss Free Flavours and Camillia from Fab Food 4 All.

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I'm also entering this into Tea Time Treats which this month is puddings and is hosted by Kate at What Kate Baked.

 


Comments

02/06/2013 22:14

What a lovely idea, I am planning on making rice pud this weekend,but as it's my Random Recipe I'll have to stick to the recipe otherwise I would have made this!

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02/12/2013 11:06

Ooh this rice pudding sounds gorgeous with it's citrus and coconut back notes. A worthy and frugal recipe for this month's Credit Crunch Munch!

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02/19/2013 09:49

How delicious, I have not actually had rice pudding for years and years! Are you a skin fan or hater? You always have the nicest flavour pairings too.

Many thanks for sending to Credit Crunch Munch, and sorry for taking forever to come and comment.

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02/19/2013 18:24

A lovely recipe Kate- and what a treat to have for breakfast. Certainly beats my usual soggy muesli! Thank you very much for entering this into TTT!

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Kate - Turquoise Lemons
02/20/2013 08:10

Thank you Helen. I actually love the skin. Used to hate it but now love it on hot chocolate, custard and rice pudding!

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