Coconut & Pineapple Rice Cream

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Coconut & Pineapple Rice Cream

 

 

Serve with pistachio nuts for interesting colour and flavour.

 

 

1 litre/quart of low-fat soy milk

600 ml (20 fl oz) Lite coconut milk

1/4 cup sugar

3/4 cup short grain rice

440 g (15 1/2 oz) can crushed pinapple in natural juice

 

 

1. Place soy milk, coconut milk, sugar and rice in a heavy based

saucepan. Bring mixture to the boil, then reduce heat and simmer,

stirring occasionally, for 45 minutes or until mixture thickens.

2. Stir through crushed pineapple.

 

3. Serve topped with chopped pistachio nuts.

 

 

Serves 6.

 

 

 

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Per serve: Kilojoules 1200kj; Calories 285cal; Protein 8g; Fat 7g;

Carbohydrate 47g; Sodium 110mg; Potassium 330mg; Calcium 230mg; Iron

0.63mg; Fibre 1g.

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