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¾ cup jasmine rice
½ cup coconut cream
1 cup water
¼ tsp sea salt
¼ tsp coconut oil
INGREDIENTS:
thai
coconut
RICE
DIRECTIONS:
Coat the inside of the Rice Cooker with coconut oil and add the rice, water, and
coconut milk to the Rice Cooker.
Cover and turn the Rice Cooker on.
½ cup of white rice
1 cups of skim milk
½ cup of skim milk
¼ cup coconut or cane sugar
1 tsp cinnamon
¼ tsp nutmeg
½ tsp pure vanilla extract
INGREDIENTS:
RICE
PUDDING
DIRECTIONS:
Add the rice, 1 cups of skim milk, sugar and vanilla to the Rice Cooker. Cook for one
cycle (roughly 30 minutes or until the rice is fully cooked), stirring occasionally.
NOTE: Milk may bubble up around the Lid, please use caution. If milk bubbles up
around the Lid, remove the Lid, while using an oven mitt, and stir. Once the milk settles,
recover the Rice Cooker. Repeat if this happens again.
When the Rice Cooker finishes cooking the rice, stir in the cinnamon, nutmeg and
remaining ½ cup of skim milk. Cover with Lid and let cool before serving.
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