ONE FOR THE TABLE: Coconut-Lime Pudding with Mangoes
Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?
It happens to me sometimes. And when I feel this way, I usually crave something comforting -- something like rice pudding, the quintessential comfort food. It's warm, creamy and unabashedly carb-y. These are the good carbs, though, the ones that make you feel like you're receiving a hug from your mom.
Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.
Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced ripe mango, crunchy cashew nuts and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.
Coconut-Lime Rice Pudding with Mangoes and Cashews
Serves 4.
4 tablespoons sweetened shredded coconut, toasted
1/2 cup Arborio rice
2 cups water
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