Coconut Rice Puddings With Crispy Coconut Recipe Epicuriouscom

COCONUT RICE PUDDING

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.

COCONUT RICE PUDDINGS WITH CRISPY COCONUT

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

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.

COCONUT MILK RICE PUDDING

Steps:

• Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
• Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
• Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
• Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
• Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

COCONUT RICE PUDDING

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.

COCONUT RICE

Steps:

• Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
• Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

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:

• Combine the rice and water in a heavy bottomed saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 10 minutes.
• Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thicken as it cools.
• Remove from the heat and stir in the orange zest, vanilla, and raisins. Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours. Top with compote just before serving.
• To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup. The dairy-free version will take about 5 minutes less to cook.
• To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 455
• Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
• Carbohydrates: 84g
• Protein: 7g
• Fiber: 12g
• Sodium: 177mg

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 PUDDINGS WITH CRISPY COCONUT RECIPE | EPICURIOUS.COM

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.

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.