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Thursday, 9 January 2014

Coconut Rice Pudding

This is a delicious and easy rice pudding to whip together.  Everyone loves it at my house - and it's great warm or cooled.  We find it's a nice snack to have in the refrigerator whenever someone wants a quick and filling snack.  Enjoy!
If you look closely, you can see tiny flakes of vanilla bean - I find using vanilla bean paste in place of vanilla extract in recipes like this really makes the flavor pop. 

Coconut Rice Pudding
Makes 6-8 servings (approximately - it kind of depends how much each person wants, since this is a rich pudding)

In a medium saucepan mix the following:
1/2 cup jasmine rice, rinsed thoroughly (or your pudding will thicken too quickly!)
1 cup 2% milk (lactose-free works well)
1 cup heavy/whipping cream (lactose-free works well)
1 can coconut milk

Bring to a boil over high heat, stirring occasionally.  Lower heat and simmer, uncovered for 30-40 minutes, stirring occasionally, until pudding thickens.

Once pudding is thickness you prefer, add and mix in the following:
1/4 - 1/3 cup sugar
1/2 tsp vanilla bean paste OR vanilla extract

Continue cooking for 5 minutes over low heat.  Remove from heat and put into bowls for serving or one larger bowl.  Great warm or cooled.  You can let this pudding cool uncovered.   Store in the refrigerator once it's cooled a bit.

To turn this into more of a Caribbean coconut pudding, add shredded or flaked coconut and raisins, if desired, when serving.


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