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Coconut Rice Pudding

Ingredients: 1 Cup(s) Short grain rice; 1 ts Vanilla; 1/2 Cup(s) Skim milk; 1 tb Shredded coconut;(unsweet) Directions: In a saucepan, combine cooked rice, skim milk, articial sweetener, vanilla and coconut. Bring to a boil; reduce heat and simmer, stirring occasionally, for five minutes or until most of moisture evaporates, rice kernels stick together and mixture is creamy. Makes 2 services 1 serving = 1/2 cup; 1 starchy choice; 1 milk choice; 22 g carbohydrate; 4 g protein; 1 g fat; 470 kilojoules; 113 calories; Jane Knox
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Add green onions and saute briefly Stir in cooked rice and salt and pepper to taste and heat through Source:Janet's imagination Nutty coconut bread - abm - regular loaf Source: Electric Bread This softly subtle bread has a wonderful, chewy texture. The coconut, pecans and walnuts make a harmonious trio in morning toast. Or serve this bread freshly-baked as an accompaniment to your favorite fruit salad. Success Hints - Rice pudding c/p Choose a baking dish which will fit inside your crockpot. Mix all ingredients except cinnamon and place in baking dish. Sprinkle cinnamon on top. Cover dish with foil. Place metal trivet or rack in bottom of crockpot. Add l cup hot water to pot. Set cover Wok flashed salt and pepper shrimp with lemon basmati rice Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp ar