Rice Pudding with Coconut Milk

Total Time:
45 min
Prep:
10 min
Inactive:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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.


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