Recipe
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.
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