Like October in New England, this creamy rice pudding can be warm or cold. Be sure to try it with a cup of chai tea.
|1/2 cup organic low-fat 1% milk||1 1/2 cups steamed rice|
|3 tablespoons sugar||1 cup organic low-fat banana-vanilla yogurt|
|3/4 cup unsweetened shredded coconut, divided||1 large banana, sliced|
|1 teaspoon vanilla||2 teaspoons cinnamon for garnish|
In a medium-sized saucepan over medium heat, combine milk, sugar, and 1/2 cup of coconut. Bring to a simmer and remove from heat. Whisk in vanilla. In a medium-sized mixing bowl, add cooked rice and pour milk mixture over rice. Fold in yogurt and sliced bananas. Divide rice mixture evenly into 4 custard cups. Refrigerate for at least 1 hour. Add remaining 1/4 cup of shredded coconut to a small skillet over medium low heat and cook until golden brown, using a small spoon to turn coconut frequently. Top each serving with a dusting of cinnamon and toasted coconut. Makes 4 servings.