Tuesday, January 1, 2008

Tropical Rice Pudding

3 cups cooked rice (Chinese take out leftovers)
2 cups 1% low-fat milk (more if needed)
1 cup heavy cream
3/4 cup Splenda sugar substitute
1/2 teaspoon sea salt
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup crystallized ginger, baker's cut
1/2 cup slivered almonds, toasted
2 mangoes, diced

Bring milk and cream to a simmer. Add Splenda and salt. Stir to combine.
Stir in the rice. Add extracts and crystallized ginger. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire. Remove from heat and stir in almonds and diced mangoes. May be served warm or cold.

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