500 ml milk
400 ml coconut milk
1 cup short grain rice
Bring milk and coconut milk to almost boiling, add rice, reduce to low. Keep stirring until it's that delicious oh-so-creamy consistency and the rice is cooked through.
Serve with peaches or raspberries or whatever. Keep the left overs in the fridge.
I have found myself doing the whole "Oh, maybe I just need to pop by the kitchen for... errr.. what was I in the kitchen for? I don't remember but there's creamed rice. I'll just have a bit more..." or mysteriously walking past the fridge and winding up with a spoon in my hand and there being not-very-much creamed rice left...
Subscribe to:
Post Comments (Atom)
4 comments:
thanks for the recipe! I know your post was made a while ago now but I must say this is the easiest one to make. For me being a Vegan, I use fortified soy milk instead and it still works great.
Serve with peaches or raspberries or whatever.
Wow, there's really much effective information above!
Pretty effective info, thanks for the post.
Post a Comment