Coconut-Pumpkin Sticky Rice Pudding

Pumpkin appears frequently in desserts throughout China. This scrumptious rice pudding firms as it cools.

MAKES 6 TO 8 SERVINGS

1 cup sticky (glutinous) rice

2 cups water

1 1⁄2 cups canned light coconut milk

1⁄2 cup canned pumpkin puree

1⁄2 cup sugar

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon salt

1⁄8 teaspoon ground ginger

Rinse the rice in cold water twice; drain. Transfer to a medium saucepan and add the water. Bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until thick and soupy, about 8 minutes. Add the coconut milk, pumpkin puree, sugar, cinnamon, salt, and ginger. Bring to a gentle simmer over medium-high heat. Reduce the heat to low and cook, stirring constantly, 5 minutes. Remove from the heat and let cool about 15 minutes, stirring a few times. Serve warm or at room temperature. Alternatively, cover and refrigerate completely cooled pudding up to 3 days and serve chilled.

{PER SERVING} Calories 246 • Protein 4g • Total Fat 5g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 2 g • Sodium 116mg

hancheng

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