Photo: Rice Pudding with Coconut Milk Recipe
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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By isl_11625306
on February 24, 2013
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Delicious! Made me feel like I was in a tropical place eating coconut rice pudding! I did not have any lime, so I left out the lime peel. Still came out delicious! My son, who's the biggest pickiest eater, LOVED it. Next time, I will add more sugar, because I like my desserts sweet!
By camille404_12834724
Acworth, 49
on January 23, 2011
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This is quite good, for rice pudding. The lime really adds a great taste. I was very careful to use only the zest and minimize any of the white, bitter part of the lime. I am not sure where Sandra shops, but I want to shop there. This cost me quite a bit more to make than she estimated. It cost me $9.24 to make four servings, not including the rice, brown sugar, and vanilla. She said it cost $4.56 including everything. My expenses were: Coconut milk: $4.24 (2.12 per can. Lime: $.68 Mango: $1.98. Shredded coconut: $2.34. Of course, I did not use all the shredded coconut or all the milk, but I still had to buy it for this recipe. And, as I mentioned, this does not even include the cost of the rice, brown sugar, or vanilla. So this recipe is tasty if you like rice pudding, but it is not as cost effective as I would like.
By jillmt
Santa Rosa, CA
on January 17, 2011
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MrTony'sBBQ, I had the same frustration when I first looked up this recipe, but when I watched the episode over again, you are supposed to use 2 cups of COOKED rice. If you used 2 cups of UNCOOKED rice, then that would have yeilded 6 cups of cooked rice. That is 3 times the amount the recipe calls for, so that explains why your pudding had so little flavor. Also, be sure to use UNSWEETENED coconut milk, otherwise it will be unbelievably sweet! I just got finished making this recipe and it is very good and mild.
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