BAKED COCONUT AND LIME RICE PUDDING
There's no need to make a special trip to the store to make a special dessert-just look to your cupboard! Rice is the foundation for coconut pudding squares, which use up any dried fruit or nuts you may have.
Categories o the oprah magazine lime baked dessert Coconut rice pudding
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking dish with butter; set aside.
- In a large bowl, whisk together butter, milk, sugar, cream, lime zest, ginger, salt, coconut milk, and egg. Stir in raisins, almonds, rice, and fresh fruit, then transfer to prepared baking dish. Cover snugly with foil and bake 45 minutes. Uncover and bake until rice is just tender and pudding is thick and bubbly, about 30 minutes more. Set aside to rest 30 minutes, or until firm.
- Slice into squares or scoop into bowls, garnish with coconut and fresh fruit, and serve.
COCONUT LIME RICE
I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.
Provided by Karmabelle
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 85.4 g, Cholesterol 5.4 mg, Fat 36.9 g, Fiber 3.9 g, Protein 10 g, SaturatedFat 31.7 g, Sodium 56.3 mg, Sugar 4.2 g
COCONUT RICE PUDDING
This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
TRIPLE COCONUT LIME RICE PUDDING
Triple Coconut Lime Rice Pudding
Provided by Minute® Rice
Yield 4
Number Of Ingredients 7
Steps:
- Add a tropical kick to your weeknight dinner by serving Triple Coconut Lime Rice Pudding, made using our special, aromatic long grain Minute® Jasmine Rice. Step 1
- In a small saucepan, combine 1/2 cup coconut milk, coconut water and sugar. Step 2
- Bring to a boil. Add rice, stir, cover and remove from heat. Let stand for 5 minutes. Step 3
- Return pan to stovetop and add remaining coconut milk. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice, zest and coconut flakes.
COCONUT RICE PUDDING
Steps:
- Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
- Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
- Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.
COCONUT LIME RICE PUDDING
This was found on a web site from our local market. I haven't made it yet, but think this will be one of those dessert things my Sweet EddieBear can eat lots of.
Provided by Chabear01
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, soak rice for 20 minutes in enough water to cover. Drain and place in a heavy 3 quart saucepan. Add coconut milk, whole milk and sugar and bring mixture to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until thickened, stirring occasionally. (Mixture will thicken as it cools).
- Remove from heat and add lime zest. Serve at Room temperature or chilled, garnished with toasted coconut.
Nutrition Facts : Calories 224.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 6.9, Sodium 31.4, Carbohydrate 47.2, Fiber 0.7, Sugar 28.4, Protein 3.7
COCONUT RICE PUDDING
This creamy pudding is finished off-creme brulee style-under the broiler. This is not a fast dish but it is so worth it.
Provided by jrusk
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 360.5, Fat 14.3, SaturatedFat 9.9, Cholesterol 115.3, Sodium 194.4, Carbohydrate 51.5, Fiber 1.1, Sugar 26.4, Protein 7.4
COCONUT LIME RICE PUDDING
Steps:
- In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
- Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
- Serve puddings warm or chilled and garnish with flaked coconut.
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- Combine the rice, milk, coconut milk, lime juice, and honey in a pot. Stir together. Taste the mixture; it should be slightly sweet, but not too sweet, because you'll be garnishing with honey later.
- Simmer for about 15 to 20 minutes, or until the mixture has thickened enough to sit on a fork without dripping liquid. Keep in mind that the pudding will thicken even more once it cools.
- Let cool slightly. Prepare portions, then garnish generously with more honey and serve immediately.
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- Take tonight’s dessert up a notch or two with this Chocolate Coconut Almond Rice Pudding recipe made with organic white rice. For an extra-classy look, top with whipped cream and garnish with additional sliced almonds and coconut flakes. Step 1
- Combine cooled rice, chocolate pudding, half the sweetened coconut flakes and half the toasted almonds in a medium bowl. Step 3
- Serve in a dessert dish garnished with whipped cream, if using. Garnish with remaining coconut flakes and almonds.
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- In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.
- Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.
CARDAMOM, COCONUT AND LIME RICE PUDDING RECIPE | DELICIOUS ...
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5/5 (2)Category Perfect Pudding RecipesCuisine Indian RecipesCalories 410 per serving
- Crush the cardamom pods in a pestle and mortar. Put in a heavy- based saucepan with the mace, cinnamon and cloves. Toast over a medium heat, stirring, for about 1 minute until fragrant. Add 400ml milk and the coconut milk with a pinch of salt, then lower the heat. Simmer gently for 5-10 minutes until the milk has taken on the flavours of the spices. Strain the
- Return the infused milk to the pan. Add the rice and zest of 1 lime, then simmer over a low-medium heat for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If it starts to look a bit dry, you might need to add another splash or two of milk. Stir through the caster sugar once the rice is tender, to prevent it from burning.
- Meanwhile, crush the palm sugar and nuts in a pestle and mortar to make a coarse mix. Serve the pudding in shallow bowls topped with the remaining lime zest and a generous sprinkling of the nut crumble.
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5/5 (1)Total Time 4 hrs 20 minsServings 4Calories 420 per serving
- Set 4 (4 oz.) ramekins in an 8-inch square baking pan. Combine the coconut milk, heavy cream, cardamom, and salt in a small saucepan and bring to a simmer. Remove from heat, cover pan, and set aside for 30 minutes. Meanwhile, cook the rice according to package instructions until it is slightly al dente.
- Whisk the egg yolks, sugar, and vanilla in a large bowl. Strain the reserved cream mixture through a fine mesh sieve into the egg yolk mixture. Stir in the rice. Divide the mixture among the ramekins.
- Set the baking pan in the oven. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the custards until they are set around the edges but still jiggle a bit in the center, 20 to 25 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with toasted coconut.
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5/5 Total Time 45 minsServings 6
- In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
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Servings 4Total Time 35 mins
- Make cashew milk. Put 75g cashews in a blender or food processor with 237mL of water and puree until smooth (you do not have to strain this).
- Cook the pudding. Pour the cashew milk, coconut milk, Arborio rice, sugar and lime zest in a medium saucepot and whisk while bringing it up to a simmer over medium heat. Cover loosely and let it simmer gently, stirring often, until the rice is tender, about 25 minutes. Remove the pot from the heat and stir in the vanilla. Cool the pudding to room temperature and then chill in the refrigerator.
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- Combine the rice, coconut milk, vanilla extract, 75g of your light brown sugar and ¼ tsp salt in a heavy-bottomed saucepan. Cook over low heat for 40 mins, stirring regularly to prevent sticking.
- Whilst the rice is cooking, macerate your mango. Peel the mango with a peeler and then slice off the two sides of flesh. Chop these into small cubes and place in a bowl with your remaining brown sugar. Zest in the lime and squeeze in the juice. Mix well and allow to sit.
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