This was yummy. I going through a sweet tooth stage right now. As I'm typing the baby is climbing up to the table and eating the left overs. Turkey Legs liked it better without the fruit, I liked it with the fruit. I also didn't use light coconut milk. My neighbor searched all over the city today for a red onion. She couldn't find one anywhere. Isn't that weird. If you can't find a red onion here there is no way you will find light coconut milk! The commissary was also out of bananas yesterday. I think we have reached an all time low . . . !
Serves: 6
Preparation Time: 30 minutes
Ingredients:
1 cup short grain brown rice (preferably brown sweet rice*)
2 cups water
2 cups unsweetened soy milk, divided
1/2 cup canned unsweetened light coconut milk*
1 cup date sugar*
4 tablespoons arrowroot powder
1/4 cup unsweetened shredded coconut, lightly toasted, reserving 1 tablespoon
1 teaspoon vanilla extract
Fruit Layer:
2 cups chopped fresh pineapple, drained
2 cups chopped fresh organic strawberries
1 tablespoon date sugar
Instructions:
Cook rice in water according to package directions. Bring 1 cup soy milk, coconut milk, and 1 cup date sugar to boil in medium saucepan and simmer, uncovered, for 10 minutes, stirring occasionally.
Whisk arrowroot powder into remaining soy milk and add to boiling mixture. Simmer and whisk until thickened. Remove from heat.
Toast coconut over medium heat until lightly browned, shaking pan occasionally. Fold in cooked rice, coconut, and vanilla. Pour into bowl, cover and refrigerate until cold, about 4 hours.
Mix chopped pineapple and strawberries with 1 tablespoon date sugar.
Assemble: Spoon a layer of rice pudding into each of 6 clear parfait glasses. Top each with a layer of the fruit mixture. Repeat layers with remaining pudding and fruit mixture. Sprinkle reserved lightly toasted coconut on top.
*May be found in health food stores.
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