This year we’ve decided to go with a bunch of new varieties of veggies…like snap peas, pole beans, broad beans, yellow tomatoes, baby tomatoes, strawberry mint, parsley, pumpkin, yellow squash, giant carrot, beets, bell peppers, jalapeno peppers, and so much more!
I can’t wait!
Anyways, I don’t know about you all but what I look forward to the most after a long day of being out in the sunshine and gardening up a storm…is a nice bowl of cold dessert.
- 1½ cup glutinous rice, soaked overnight (can sub brown or white rice but don't soak)
- 2 cups diced taro
- ⅓ - ½ cup coconut nectar or maple syrup (depends on how sweet you like it)
- 1 teaspoon salt
- 3 cups coconut water (or water)
- 1 cup full fat canned coconut milk
- optional: shredded coconut flakes for garnish
- Bring the coconut water up to a boil in a pot on medium high heat. While the water is coming up to a boil, rinse the glutinous rice in cold water.
- Add the rice to the pot and cook it for 15 - 20 minutes on medium-low heat until the rice is tender. Make sure that you stir the pot every so often to make sure that it doesn't stick to the bottom of the pot.
- Add in the diced taro, coconut milk, coconut nectar, and salt. Simmer until the taro is tender. Turn off the heat.
- Stir the rice pudding until any excess liquid has absorbed by the rice. If your rice is not absorbing the liquid after 5 minutes, combine 2 teaspoons cornstarch with 1 teaspoon water in a small bowl and add it to the pot.
- When the rice pudding reaches desired consistency, transfer it into serving bowls and serve immediately or allow it to chill in the fridge for 2 - 3 hours if you prefer your rice pudding cold.