Recipe courtesy of Penny Davidi

Coconut Milk Rice Pudding

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 6 hr 10 min
  • Prep: 10 min
  • Inactive: 5 hr
  • Cook: 1 hr
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
  3. 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.
Suvir Saran

Basmati Rice

7m Easy 100%
CLASS
18m Easy 98%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 100%
CLASS
3m Easy 99%
CLASS
20m Easy 99%
CLASS
Claire Thomas

Coconut Snow Clouds

37m Intermediate 100%
CLASS
30m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages