Monday, February 1, 2010

Coconut Rice Pudding

Rice pudding is the perfect comfort food.  You can either eat it for dessert or sometimes I like it for breakfast.  When we go to the Chinese buffet restaurant, they have rice pudding that tastes a bit coconutty.  I had some leftover coconut milk from the Thai-Style Halibut I made the other night and decided to try using the rest to make this rice pudding.  I think it turned out pretty good.

Coconut Rice Pudding

  • 1/2 c. medium or long grain rice
  • 1 c.  water
  • 1/4 teaspoon salt 
  • 14 oz. can lite coconut milk or 10oz. coconut milk + 4 oz. milk
  • 2T. sugar
  • 1 teaspoon vanilla

    1. Bring rice, water and salt to a boil over med-high heat. Turn down heat to low.Simmer covered until water has been absorbed (approximately 15 minutes).
    2. Stir in milk and sugar and cook uncovered over medium heat for about 20 minutes, stirring frequently--especially towards the end of cooking.
    3. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
    4. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
    5. Remove from heat and stir in vanilla.
    6. Serve either warm or cold.  Sprinkle cinnamon if you like or leave plain.

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