Colombian Coconut Rice Pudding Recipes
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.
COLOMBIAN COCONUT RICE PUDDING
This is a very good rice pudding recipe that I got from a box of Carolina White Rice. I usually add the flake coconut as my optional ingredient, but it is also terrific with diced mango. It does not work well with skim milk or 1% milk, but is ok with anything 2% or more.
Provided by mandabears
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions. Set aside to cool.
- In mixing bowl, combine pudding mix, and Half and Half.
- Mix for 2 minutes.
- Fold in rice and desired choice of add ins.
- Spoon into 6 dessert cups.
- Chill.
- Garnish as desired.
- Enjoy.
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
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
BAKED COCONUT RICE PUDDING
Make and share this Baked Coconut Rice Pudding recipe from Food.com.
Provided by AZPARZYCH
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the rice with the coconut milk, milk, lime rind and sugar.
- Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
- Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
- Serve the pudding warm or chilled with fresh or stewed fruit.
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 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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- Place the rice and the water in a large saucepan. Bring to a boil over medium heat and cook for about 5 minutes.
- Reduce the heat to medium-low, add the salt and stir well. Cook uncovered for approximately 30 minutes.
- Reduce the heat to low and add the milk, coconut milk, cream of coconut and condensed milk. Stir with a wooden spoon. Cook for 1 hour, or until the rice pudding thickens to desire consistency.
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