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 :
COCONUT RICE PUDDINGS WITH CRISPY COCONUT
Provided by Alice Medrich
Categories Rice Dessert Vegetarian Coconut Summer Winter Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 14
Steps:
- Crispy coconut:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet. DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
- Puddings:
- Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan. If using vanilla bean, scrape in seeds from bean; add bean to saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes. Remove vanilla bean, if using, or stir in vanilla extract.
- Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. If desired, rewarm in microwave just until heated through before serving.
- Sprinkle crispy coconut over puddings. Serve warm or at room temperature.
- * Available at specialty foods stores and natural foods stores. ** Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
KOZY'S CREAMY COCONUT RICE PUDDING
Yummy coco-nutty comfort food!
Provided by Rene Bakewell
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
- Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
- Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 48.9 mg, Fat 26 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 21.9 g, Sodium 192.4 mg, Sugar 15.5 g
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 SOY RICE PUDDING
Subtle coconut flavor, along with the creamy texture produced by arborio rice (the kind traditionally used to make risotto), make this pudding pure comfort food. Garnished with mango and pistachios, it makes a lovely dessert, but it is also delicious for breakfast, topped with yogurt and maple syrup.
Provided by Chef Sunshine
Categories Dessert
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
- Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
- Serve warm or chilled, garnished with pistachios and mango slices.
- Tip:
- Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.
Nutrition Facts : Calories 155.6, Fat 1.6, SaturatedFat 0.2, Sodium 1.1, Carbohydrate 33.8, Fiber 1.6, Sugar 16.4, Protein 2.1
LEMON RICE PUDDING (SOY MILK)
An easy stove-top rice pudding that can be served warm or chilled. Simple ingredients and easy to make. Cooking time does not include chilling time - this will vary based on the temp in your house and the temp at which you want to serve the pudding. Can be garnished with chocolate sauce, crumbled cookies, or whipped cream.
Provided by galponetta
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
- In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
- Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
- Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
- At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
- Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
- Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
- Remove from heat and add vanilla if desired.
- Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
- Cool at room temperature until just warm.
- Can serve warm, or further chill in the refrigerator if desired.
Nutrition Facts : Calories 354.2, Fat 4.8, SaturatedFat 1.1, Cholesterol 93, Sodium 98, Carbohydrate 67.4, Fiber 1.5, Sugar 30.3, Protein 10
EASY COCONUT RICE PUDDING
This coconut rice pudding is a great use for leftover rice. My kids love it!
Provided by Victoria Andrus
Time 11m
Yield 6
Number Of Ingredients 7
Steps:
- Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
- Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g
COCONUT RICE PUDDING
Make and share this Coconut Rice Pudding recipe from Food.com.
Provided by lazy gourmet
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed.
- Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.
- Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.
- Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.
Nutrition Facts : Calories 515.5, Fat 18.5, SaturatedFat 16.1, Cholesterol 62, Sodium 188.6, Carbohydrate 84.7, Fiber 1.5, Sugar 63.8, Protein 5.1
COCONUT LYCHEE RICE PUDDING
Make and share this coconut lychee rice pudding recipe from Food.com.
Provided by Malia Carl
Categories Dessert
Time 1h2m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- bring milks to a boil.
- add rice and sugar.
- stir until thick.
- add lychee and syrup.
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