Pineapple lime rice pudding
Refreshing and bright, lime and pineapple will make your rice taste like the tropics.
167 cal
Serves 8
Prep time
0h 10m
Cook time
0h 40m
Total time
0h 50m
Ingredients
Directions
-
Step 1
In a saucepan over medium heat, bring rice, milk, coconut milk and ginger to a boil. Reduce heat to low, cover and cook for about 40 minutes, stirring occasionally until rice is tender and milk is absorbed. -
Step 2
Stir in pineapple, honey and lime zest until combined; set aside. -
Step 3
Lime yogurt: In a small bowl, stir together yogurt, lime zest and juice. Serve rice dolloped with yogurt.
Tips
-
You can substitute canned pineapple for the fresh.
-
Save the remaining coconut milk for another use by freezing it in a small container. Great to add to soups or smoothies.
Nutritional information
Per serving (1 of 8)
- Calories
- 167
- Protein
- 7 g
- Sodium
- 40 mg
- Potassium
- 328 mg
- Total fat
- 3 g
- Saturated fat
- 2 g
- Cholesterol
- 2 mg
- Carbohydrates
- 29 g
- Fibre
- 2 g
- Sugars
- 11 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2015.
