Tropical Rice Sundae

Tropical Rice Sundae
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Tropical Rice Sundae
Print Recipe
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
25 minutes
Ingredients
  • 1 cup Arborio rice
  • 3 1/2 cups water
  • 1 15-oz. can diced mango in light syrup
  • 1 15-oz. can grapefruit slices in light syrup
  • 1 lemon (juice and zest)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup shredded coconut
Servings: servings
Instructions
  1. In a medium pot, combine rice and water. Bring to a boil, then reduce heat to medium. Cook uncovered 20–30 minutes, stirring every 5 minutes. Rice should absorb most of the water and have a sticky texture when done. Set aside. 
  2. Open cans of mango and grapefruit. Separate fruit from juice, reserving both. In a small saucepan over medium heat, whisk together lemon zest, sugar, and cornstarch. Slowly add lemon, mango, and grapefruit juice, whisking constantly so cornstarch doesn’t create lumps. Bring to a boil. Whisk constantly for 3–4 minutes until sauce has thickened. 
  3. In a shallow pan, toast coconut over high heat, being careful not to burn.
  4. In serving bowls, scoop rice and top with mango and grapefruit slices. Drizzle with sauce; top with coconut. Serve warm.
Recipe Notes

Per serving: 472 calories; 1.5 grams fat (1 gram saturated fat);  99 grams total carbohydrates; 8 grams fiber; 6 grams protein.