Upgrade Your Rice Pudding With This Berry Coconut Oil Stir-Fry Sauce

Usually, cinnamon is the only topping I need for rice pudding. But this recipe for a coconut oil stir-fry sauce takes it to the next level. For this one, the cinnamon acts as equalizer between tart goat cheese, sweet berries and savory parsley.

#SpoonTip: Goat cheese can be optional if you want to make it vegan.

Berry Coconut Oil Stir-Fry Sauce

• Prep Time:5 minutes
• Cook Time:20 minutes
• Total Time:25 minutes
• Servings:4-6
• Easy

Ingredients

• 1 cup cooked white rice
• 2 cup almond milk
• 1 pinch salt
• 2 tablespoons of vanilla extract
• 2 tablespoons of cinnamon
• 3 tablespoons of lemon juice
• 1 tablespoon parsley flakes
• 1 tablespoon goat cheese
• 2 teaspoon sugar or honey

• Step 1

  Heat a medium pan coated in coconut oil. Slice grapes in half and add with raspberries, lemon, cinnamon and parsley to the pan. Fry until raspberries break down.

  

• Step 2

  Add rice, vanilla, salt, sugar and almond milk to a small pot and simmer until almond mild is absorbed. Add goat cheese and a pinch more parsley to the pan with berries.

  

• Step 3

  Fill a jar with rice and top with stir-fried berry sauce. Garnish with fresh berries and cinnamon.