Coconut Rice Pudding with Pomegranate Seeds Recipe | Vegetarian Times Skip to main content

Coconut Rice Pudding with Pomegranate Seeds

A sprinkling of pomegranate seeds can add jewel-bright color and sweet-tart flavor to desserts.

Ingredients: 

Ingredient Set Name: 

Coconut Chips

Ingredients: 

Ingredient Line: 
⅔ cup large coconut flakes
Ingredient Line: 
1 tsp. pure maple syrup
Ingredient Line: 
1 pinch salt

Ingredient Set Name: 

Pudding

Ingredients: 

Ingredient Line: 
1 14-oz. can light coconut milk
Ingredient Line: 
½ cup Arborio rice, rinsed and drained
Ingredient Line: 
3 Tbs. sugar
Ingredient Line: 
⅛ tsp. salt
Ingredient Line: 
1 1-inch piece vanilla bean
Ingredient Line: 
½ cup pomegranate seeds

Instructions: 

1. To make Coconut Chips: Preheat oven to 300°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss coconut flakes with maple syrup and salt in medium bowl until well combined. Arrange mixture in single layer on prepared baking sheet, and bake 15 minutes, turning occasionally, or until flakes are deep brown. Let cool to room temperature. (Chips will crisp as they cool.)

2. To make Pudding: Pour coconut milk into 4-cup measuring cup, and add water until liquid reaches 4 cups. Pour liquid into medium saucepan, and add Arborio rice, sugar, and salt. Slit vanilla bean in half, scrape vanilla seeds into saucepan, and add pod to saucepan. Bring mixture to a simmer over medium heat, stirring often, then reduce heat to medium-low. Cook 22 to 25 minutes, or until Arborio rice is soft and much of liquid is absorbed, but mixture is still loose. (It will thicken as it cools.) Remove and discard vanilla pod.

3. Serve Pudding warm or chilled, topped with Coconut Chips and pomegranate seeds.

Nutrition Information: 

Calories: 
214
Protein: 
2 g
Total Fat: 
12 g
Saturated Fat: 
10 g
Carbohydrates: 
26 g
Cholesterol: 
0 mg
Sodium: 
88 mg
Fiber: 
2 g
Sugar: 
10 g
Yield: 
Serves 6