When we visited the Loblaws Cooking Studio, President's Choice ambassador Andrea Bucket taught us how to make some amazing desserts: think gluten-free, lactose-free and totally compromise-free. This exotic rice pudding delivers a taste of the tropics, minus the jet lag.
Make This: President's Choice Coconut Purple Rice Pudding
This exotic rice pudding delivers a taste of the tropics, minus the jet lag.
Serves 2
Preparation time 20 minutes
Cooking time 30 minutes
Ingredients
- 1 package (340 g) PC® black label Purple Thai Rice
- 3 tbsp chopped lemongrass
- ⅔ cup packed brown sugar
- 1 can light coconut milk (400 mL)
- Pinch salt
- 1 mango, peeled, pitted and thinly sliced
Method
- Bring three cups of water (750 mL) to a boil in a saucepan. Stir in rice and reduce heat to low. Cover and simmer for 22–25 minutes, or until liquid is almost absorbed. Remove the rice from the heat and let stand, covered, for 10 minutes.
- Meanwhile, combine lemongrass, brown sugar and coconut milk in small saucepan. Bring to a boil and whisk vigorously to dissolve sugar.
- Remove from heat and let stand for 10 minutes.
- Sieve the coconut milk mixture over the cooked rice and gently stir to combine. Stir in the salt and cool to room temperature.
- Serve in bowls or cups topped with mango slices.
