Jicama Rice Pudding

riceLately fruit and cottage cheese or cereal has been my dessert but today I wanted something more like an actual dessert-something warm.  I mentioned rice pudding in my previous post so that what I made.  I cooked the rice in a mixture of low-fat milk and coconut milk, used brown sugar instead of white and added raisins, peaches, pecans and jicama.  I use jicama a lot and to me it is similar to a pear (though some may disagree as everyone’s tastes are different).  This pudding was not overly sweet which is what I was going for.  I do realize that the coconut milk and the pecans have fat-but its good fat, right?  I am almost 99.9 percent positive that my husband will decline to have any of this dessert which is fine with me because it will be excellent for my breakfast.

What I used:

  • 1/2 cup white rice
  • 1 cup low-fat milk
  • 1 cup coconut milk
  • 1/2 cup jicama, finely grated
  • 1/3 cup peaches, chopped (I used rehydrated freeze-dried peaches)
  • 1 oz. raisins (1 individual package)
  • 1 Tablespoon brown sugar
  • 1 Tablespoon pecans, chopped
  • 1/2 teaspoon cinnamon


Finely grate the jicama and squeeze all the moisture out (see photo).  Combine milk, coconut milk, rice, raisins, brown sugar and cinnamon and bring to boil.   Reduce heat and continue cooking, stirring often until rice is cooked.  Stir in the jicama, peaches and pecans.  Transfer to oven safe baking dish, cover and cook at 350 degrees F for 15-20 minutes.


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