Bright citrusy notes from the Blood Orange Olive Oil work nicely with the warm vanilla and coconut flavors in this dish, resulting in a quasi-tropical-island-y flavor, perfect for extending summer juuust a little bit longer. Try cooking with soy or almond milk for a vegan version of this dish.
2 tsp Blood Orange Olive Oil, plus more for drizzling
1 cup short-grain white or brown rice
2 1/2 cups whole milk
1 tsp vanilla extract
2 tbsp brown sugar
1/4 cup flaked coconut
Serves Serves 2-4.
Find this recipe at www.theolivepress.com/blog/entry/blood-orange-coconut-rice-pudding