Rice Pudding with Coconut Milk
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 45
- Saturated Fat
- 39
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 47
- Total: 45 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
Reserved cooked rice from Basil Chicken recips
2 (14-ounce) cans coconut milk, divided
1/3 cup packed brown sugar
1 lime, peeled in strips
1 teaspoon vanilla extract
1 mango, diced
1/4 cup sweetened shredded coconut
Directions
- In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
- While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
- After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.