Apple- and Raisin-Sweetened Rice with Coconut Milk

A not-too-sweet dessert.


Serve, hot or chilled, in a small desert bowl.

Ingredients

• 3/4 cup, Lundberg's Organic Brown Short Grain Rice*
• 1 1/2 cups, water
• 1/2 teaspoon, salt
• 2 teaspoons, oil

• 4 small green apples. (Mine were foraged.)
• 1 teaspoon lime juice
• 3/4 cup, raisins
• 1 teaspoon, crushed red pepper
• 1/2 teaspoon, cinnamon
• 1/4 teaspoon, nutmeg
• 11 ounce box of So Delicious Culinary Coconut Milk*
• 2 teaspoons, Madhava Organic Amber Raw Blue Agave Syrup*
• 1-2 tablespooons, peanut oil

(*not pictured below.)

1. Rinse rice. Add water, salt, oil. Cook as Directed.

2. While rice is cooking, quarter and core apples.

3. Put a drop of lime juice on each cored apple quarter.

4. Cover the bottom of a 3-quart pan with peanut oil.

5. With a mandolin slicer, thinly slice the apple quarters onto the oil in the pan.

6. Add raisins, crushed red pepper, ground cinnamon, and ground nutmeg. Stir well.

7. Cover apple-mixture. Heat on high; lower heat to simmer until apples are tender.

8. Add 11oz of So Delicious Culinary Coconut Milk.

9. Simmer mixture.

10. Stir in hot brown rice from step 1.

11. Stir in agave syrup. Serve hot or chilled.

dIrTy 'RiTa

BACK AT THE RANCH...


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• 10 oz. sparkling water
  
• 1-2 oz. kalamata black-olive infused brine
  
• .5-1 oz. lime juice
  
• 1-2 oz tequila reposado
  
• garnish with kalamata black olives, and a sprig of cilantro