Coconut-Raspberry Breakfast Pudding

Name: Coconut-Raspberry Breakfast Pudding
Prep time: 10 min
Total time: 40 min
Ingredients: 1/2 cup uncooked rice blend (such as Rice Select Royal Blend, with quinoa and freekeh); One 15-ounce can unsweetened coconut milk; 2 tablespoons pure maple syrup, plus more for serving; 1/8 teaspoon ground cinnamon; Kosher salt; 1 cup frozen raspberries; Fresh raspberries and toasted unsweetened coconut flakes, for serving

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Prep Time: 10 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

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1/2 cup uncooked rice blend (such as Rice Select Royal Blend, with quinoa and freekeh)One 15-ounce can unsweetened coconut milk2 tablespoons pure maple syrup, plus more for serving1/8 teaspoon ground cinnamonKosher salt1 cup frozen raspberriesFresh raspberries and toasted unsweetened coconut flakes, for serving

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Instructions

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Step 1

Bring uncooked rice blend and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

Step 2

Add coconut milk, maple syrup, and 1/2 cup water; stir to combine. Stir in cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in frozen raspberries. Transfer mixture to a bowl set in an ice-water bath; stir occasionally until chilled. Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut flakes, if desired.