Recipe courtesy of Penny Davidi
Coconut Milk Rice Pudding
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- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 5 hr
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 660
- Total Fat
- 31 g
- Saturated Fat
- 20 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 1 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 6 hr 10 min
- Prep: 10 min
- Inactive: 5 hr
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 660
- Total Fat
- 31 g
- Saturated Fat
- 20 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 1 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 13 mg
Ingredients
Directions
- Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
- Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
- Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel.
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