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 :
SIMPLE COCONUT RICE PUDDING
Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.
Provided by Elmotoo
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CARIBBEAN RICE PUDDING
Puerto Rican Rice Pudding. Rice is a staple in the Caribbean Islands, it is prepared in many different ways.
Provided by 1PugMom2
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.
- 2. Add the condensed coconut milk when the rice begins to soften.
- 3. Reduce the heat to low and cook the mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.
- 4. Place the rice mixture into individual serving cups and chill for about 1-1/2 hours.
- 5. Garnish with powdered cinnamon and cinnamon sticks before serving.
Nutrition Facts : Calories 230.7, Fat 13.2, SaturatedFat 11.7, Sodium 331.8, Carbohydrate 25.2, Fiber 2.3, Sugar 4.7, Protein 3.6
CREAMY COCONUT MILK RICE PUDDING
This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!
Provided by awakenedone
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 72.2 g, Cholesterol 51.8 mg, Fat 21.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 138.4 mg, Sugar 43.6 g
COCONUT, RUM & RAISIN RICE PUDDING
Toast rice in brown butter, cook in coconut cream and lace with rum and raisin syrup to make this rice pudding. It's a world away from school-dinner versions
Provided by Barney Desmazery
Categories Dessert
Time 45m
Yield Serves 6-8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 678 calories, Fat 42 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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