Warm Coconut Rice Pudding

Have any of you ever tried Xylitol as a sweetener? I recently discovered this and love it! Xylitol is a substance produced by your body every day and is also found in fruits and vegetables. It is a natural sugar substitute that is safe for diabetics and has no funny after-taste. With my dad being a diabetic, I like to try to find some dessert recipes that he can have. Tonight I tried this one. If you would like to make this with regular sugar, then the points value would be 6 points +. If you use the Xylitol, the points value is 4 points +. Xylitol can be found under the brand name "Ideal".
This dessert was amazing. My dad said he would love to eat this every day!


serves 6 ( 4 points + with Xylitol or 6 points + with sugar)

• 1 c. water
• 1 c. instant brown rice
• ½ c. Xylitol ( or sugar)
• 3 T. cornstarch
• ¼ tsp. salt
• 1-½ c. skim milk
• 2 egg yolks
• 1 c. light coconut milk
• 1 tsp. vanilla
• ¼ tsp. cinnamon
• ¼ tsp. cardamom
• ¼ c. toasted coconut

Bring 1 c. water to a boil in a saucepan. Add rice. Cover, reduce heat to low and cook until water is absorbed ( about 5 minutes). Remove from heat and set aside.


In a large bowl, combine the sugar and cornstarch.
In a small bowl, combine ¼ c. milk with egg yolks. Add the milk mixture to the sugar mixture, whisking to combine.
Combine remaining 1-¼ c. milk with 1 c. coconut milk in a saucepan. Bring to a boil. Slowly pour coconut milk mixture into the bowl with the egg mixture. Whisk to combine. Return this mixture to the pot. Bring to a boil, stirring constantly until thickened ( about 1-2 minutes). Remove from heat and stir in vanilla, cinnamon and cardamom. Stir rice into the pudding mixture. Spoon evenly into 6 cups ( about ½ c. each). Cool at room temperature for 10 minutes. Top with toasted coconut.

adapted from "Cooking Light"