A Muffin Tin Monday Celebration!
This weeks theme for Muffin Tin Monday is Celebrate/Party. We decided to celebrate Muffin Tin Monday by having some of Emily's favorite foods/snacks for lunch.
Top row: Star peanut butter and jelly sandwich, cucumber slices, A sprinkle cookie
Bottom row: Watermelon slices, cucumber slices, coconut rice pudding
Coconut Rice Pudding
(from allyou magazine May 2009)
- 3/4 cup uncooked rice
- 1/4 tsp. salt
- 2 15-0z. cans unsweetened coconut milk
- 1/2 cup sugar
- In a large saucepan, stir together rice, salt and 1 1/2 cups water. Bring to a simmer over medium-high heat, then stir, reduce heat to low, cover ans simmer until rice is cooked and water has been absorbed, about 15 minutes.
- Stir coconut milk and sugar into rice. Cook, uncovered, over medium heat for 15 to 20 minutes, until thickened.
- Pour pudding into a serving bowl and chill.
**I found that it chilled and thickened better when I put it in individual serving bowls in the refrigerator
Thank you, thank you, thank you for the rice pudding recipe!! I LOVE rice pudding but have never made it myself and now I will:-)!!
ReplyDeleteThe cookie is so cute too!
that recipe sounds great! I've never tried that b4! cute muffin tin!
ReplyDeleteYummy! Looks good.
ReplyDeleteI bet Danielle would love that!
I really need to get a 6 cup muffin tin.
That coconut rice pudding sounds great!
ReplyDeletewe love rice pudding!
ReplyDeleteIs rice pudding really that easy to make? I'm not a fan, but my daughter might be. And I *think* my hubby likes it. Thanks for the info!
ReplyDelete