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Coconut Rice Pie with Fresh Fruit Topping


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". The cooked rice becomes the "crust" for this lovely tart topped off with an array of colorful fruits, arranged in a pretty pattern.
  • 1 3/4 cups light coconut milk
  • 1/4 cup maple syrup
  • 1 cup Organic Mekong Flower Rice™
  • 1 teaspoon vanilla extract
  • 3 cups sliced fresh fruit of your choice, such as strawberries, mango & kiwi fruit

In a medium saucepan, bring the coconut milk and maple syrup to a boil, uncovered, over medium high heat.

Stir in the rice. Lightly cover and simmer for 30 minutes or until the rice is tender.

Remove the rice from the heat and stir in the vanilla extract.

Transfer the cooked rice to a 9 1/2-inch glass pie plate that has been rinsed but not dried. Press the rice down evenly and firmly, smoothing out the surface.

Allow the rice pie to sit at room temperature for 1 hour to cool and firm up.

Arrange the fresh fruit over the pie in a pretty pattern. Chill for at least 1 hour before slicing and serving.

Serves 4.