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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 8 servings |
||
| Calories 258 | ||
| Calories from Fat 83 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 56mg | 2% | |
| Potassium 286mg | 8% | |
| Total Carbohydrate 40.6g | 13% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 13.4g | ||
| Protein 4.8g | 9% | |
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SERVES 8
Ingredients
- 2 cups water
- 1 cup arborio rice
- 1 pinch salt
- 2 cups milk
- 1/4-1/2 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon grated fresh ginger
- 1/2 cup raisins
- 1 cup dried shredded coconut
- 1 cup fresh papaya, diced
Directions
1
Bring water to a boil in a medium saucepan. Add rice & salt. Cover & cook on low heat until almost all the water is absorbed, about 15 minutes.2
Add milk & cook uncovered, stirring frequently until about 1/2 the milk is absorbed. Stir in the 1/4c sugar, cinnamon, ginger, and raisins. Continue to cook until the rice is soft & the milk is absorbed.3
Stir in coconut. Gently fold in papaya. Taste & add more sugar, if desired.4
Serve warm or cold.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Main Ingredient > Fruit > Tropical > Papaya
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: JanuaryBride
On Jun 2, 2009
FABULOUS~!!! A keeper for sure. After the first 15 minutes, my rice was pretty much cooked. So I just added 1 cup of light coconut milk and let it absorb while I added the rest of the ingredients. Since others had said they didn't care for the papaya, I simply did a sprinkling of papaya on top and it was PERFECT!!! I also subbed Splenda for the sugar and used only 1/4 cup. I can't wait to taste this after it sits for a couple hours.
From: evelyn/athens
On Jun 1, 2009
this was so good! I used coconut milk instead of milk and got loads of flavour in the rice. Loved the spark of the fresh ginger. I used both papaya and carambola (star fruit) to decorate.
From: trulyabaker
On Mar 30, 2006
This was really good...but if u would of asked me three hours ago i would of probily given this 4 stars instead of 5 but letting it sit for a couple hours really improved the test.....ITS SOOOO GOOD. I was a little worried when making itbecouse it took a while for the milk to absorb it eventualy did. The one change i made was subsituted the papaya with mango becouse for one i diddnt have papaya and two i hate it haha but it turned out real nice with the mango
From: tigerduck
On Mar 22, 2006
I wish I could give this recipe 4.5 and I would certainly have given it 5 if this weren't a contest recipe! Well done! I haven't had rice pudding for years - loved it as a child, but didn't really care for it as an adult. All the ingredients are well balanced. The only thing is that the raisins are quite strong and although I had a very ripe papaya, the taste of it was quite subtle, as I usually also had a raisin on my spoon. I really loved your rice pudding and the recipe is well written, in particular with the option of the amount of sugar. I went for the 1/4 cup and that was enough for me, but I'm sure that some people like it sweeter. I may give this recipe a try again, but I don't think I would go to the store to buy a papaya. Papayas are expensive here and I think that the recipe would be nice also without it. Good luck in the contest!
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