Coconut Brown Rice Pudding Food

BROWN RICE PUDDING

Steps:

• Bring the water and brown rice to a boil in a saucepan.
• Add salt, reduce heat to low, cover, and simmer for 35 minutes. Remove from heat (keep covered) and allow to rest for 10 minutes before fluffing with a fork.
• Stir in the milk, evaporated milk, sugar, and cinnamon. Simmer uncovered, stirring often, for 40-50 minutes, or until the dish is pudding consistency.
• Remove from heat and stir in vanilla extract and raisins.

SLOW-COOKER COCONUT BROWN RICE PUDDING

Steps:

• Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
• Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.

BROWN RICE PUDDING WITH COCONUT MILK

Steps:

• Butter the inside of the crock pot or casserole dish.
• Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
• In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
• Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
• OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
• If desired, garnish each serving with toasted almonds.
• Serves 6.

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

COCONUT RICE PUDDING WITH MANGO

Steps:

• Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
• In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
• To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

COCONUT, RUM & RAISIN RICE PUDDING

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

COCONUT RICE PUDDING

Steps:

• In a medium saucepan, bring the water to a boil; add stick cinnamon and lime peel.
• Reduce heat, simmer covered, for 5 minute.
• Add rice; return to boiling.
• Simmer, covered, for 20 min., or until all the liquid is absorbed and the rice is tender.
• Stir in the milk, sugar and salt. Simmer over medium to low heat, stirring frequently, for 40 minute or until most of the liquid is absorbed.
• Remove from heat. Discard cinnamon and lime peel.
• Preheat broiler.
• In a medium bowl, combine egg yolks and vanilla.
• Spoon a few tablespoonsof the hot rice mixture into egg yolk mixture.
• Stir egg yolk mixture and 1 1/4 cups shredded coconut back into rice mixture.
• Transfer rice mixture to a 2-quart square baking dish. Top with remaining 1/2 cup coconut and the butter pieces; sprinkle with ground cinnamon.
• Broil for 3-4 minute or until coconut is golden brown.
• Serve warm.