Blue Marlin in Cap Cana
I have not had rice pudding since our honeymoon so when I came across it in the Cooking Light Magazine (and a healthy version at that!) you can imagine my excitement. Instead of making this dish for dessert I imagined this sweet, warm and creamy pudding would be wonderful for breakfast. I gave it a try this morning and was immediately taken back to sandy beaches and crystal blue water. Instead of topping my rice pudding with pistachios like the recipe called for I decided to use blueberries in its place.
Warm Coconut Rice Pudding
**Recipe adapted from Maureen Callahan, Cooking Light, January 2012**
- 1 cup water
- 1 cup uncooked instant rice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups 2% reduced-fat milk (I used Almond milk)
- 2 large egg yolks
- 1 cup light coconut milk
- 1/4 cup flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- blueberries (optional)
- Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.
- Combine sugar, cornstarch, and salt in a small bowl.
- Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
- Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 2 ingredients. Top with blueberries.