Last week, I received 2 samples of Texmati Rice.
I was already a fan of the brown variety as we buy it at Costco, but I’d never tried the white. When given the option, I’ll always choose brown rice over white. I like that’s a bit higher in fiber, and to me it just tastes better. The flavor is nutty, with a chewier texture.
Yesterday, I cooked the brown version in the rice cooker for my chickpea sauce adventure…
I love the texture of the brown rice, and the entire house smells like sweet buttered popcorn whenever I steam it in the rice cooker.
Today, I used the Texmati white rice to make Emily’s Kokomo Toasted Coconut & Lime Rice Pudding…
Toasting the coconut makes such a difference – brings out so much flavor!
I used HEABified coconut milk in place of the milk and NuNaturals Stevia Baking Blend in place of the sugar. The recipe turned out so creamy, and although it was a tad too sweet for my taste buds, I still enjoyed every bite. The white rice worked great, but next time I want to make it with brown instead. This was such a refreshing dish, served cold with the coconut and lime zest, and I think it would make the perfect dessert for a warm summer evening.
Speaking of Summer, Emily posted some of my Summer’s photos from Saturday’s photo shoot on her her blog. I’d love to hear which one you like best. I love them all.