Tropical Breakfast Rice Pudding
Ingredients:
- 2 cups instant rice
- ½ cup Creamed Coconut
or powdered dry milk (for non-vegan)
- ¼ cup Organic Coconut Sugar
or brown sugar, packed
- ¼ cup freeze-dried mangoes crumbled
- ¼ cup freeze-dried bananas, crumbled
- 2 tsp potato starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
Directions:
At Home –
Open the bar of creamed coconut. If your kitchen is cool (under 70°) It will be solid. If you live in a warm area, chill the bar first for 30 minutes. Take a cheese grater, place on a large rimmed plate, finely grate the whole bar, measure out the amount needed, and store the rest in a tightly sealed container. Add all the ingredients into a quart freezer bag for FBC Method or a sandwich bag for the other methods. Mark the bag with a permanent marker: “Add 2½ cups water”.
FBC Method –
Place bag in an FBC cozy, add near boiling water, stir, seal and let rest for 15 minutes, Stir before serving.
Insulated Mug Method –
Add the dry mix to a large insulated mug, add boiling water, and stir. Cover and rest for 10 minutes, stirring well.
One Pot Method –
Bring the water to boil in a 1L or bigger pot, add the dry mix, and stir well. Cover and remove the stove. In cool weather, place in a pot cozy for best results. Let rest for 10 minutes, stirring before serving. Serves 2 to 3, depending on appetite.
– This recipe can be halved for solo planning.