Rice Pudding With Coconut Milk Recipes

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.

Steps:

• In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
• While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
• After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

Steps:

• Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
• Remove cinnamon stick.
• Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
• Add lemon rind and simmer until almost all liquid is absorbed.
• (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
• Serve with cinnamon, or mango slices and vanilla ice cream.

Steps:

• Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

Steps:

• Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
• Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
• Refrigerate 3 hours or until chilled.

Steps:

• Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Steps:

• Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
• Bring to a simmer, uncovered, over moderate heat.
• Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
• Stir in the coconut extract and let simmer for one more minute.
• Serve the rice pudding immediately in dessert cups, while still warm.

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, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Steps:

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

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.

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.