CREAMY COCONUT RICE PUDDING
What makes this luscious coconut rice pudding so incredibly creamy? We think it's the addition of cream cheese AND milk.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Bring water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.
- Add milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.
- Top each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.7258 g, Sugar 0 g, Protein 4 g
CREAMY COCONUT RICE PUDDING PARFAITS
When my daughter's friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They're fresh, creamy and comforting. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.
Nutrition Facts : Calories 291 calories, Fat 13g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 157mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.
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
Coconut Rice Pudding
Provided by Minute® Rice
Yield 8
Number Of Ingredients 14
Steps:
- Coconut Rice Pudding is a great addition to your dessert menu. This delicious and creamy treat was created by food blogger Melissa Erdelac (Mama Gourmand) using Minute® Jasmine rice, canned coconut milk and other pantry staples. Step 1
- Prepare rice according to package directions. Step 2
- Return saucepan to stove and set over medium heat. Add coconut milk, sugar, and salt and stir to combine. Bring to a boil. Simmer gently for about 10 minutes, stirring occasionally. Mixture should be thick and creamy. Step 3
- Meanwhile, place heavy cream in a chilled bowl. Beat with an electric mixture until cream starts to thicken slightly. Gradually beat in powdered sugar until stiff peaks form. Beat in 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Cover and refrigerate until ready to serve. Step 4
- Whisk together egg and milk in a small bowl. Stir into rice mixture. Cook, stirring constantly, for 2 more minutes. Remove from heat and stir in remaining cinnamon, remaining vanilla, butter, coconut extract and nutmeg. Allow to cool slightly. Step 5
- Preheat oven to 350ºF. Spread shredded coconut on a small baking sheet and bake for 10-12 minutes, stirring occasionally, until starting to brown. Serve pudding topped with cinnamon cream and toasted coconut. Recipe Tip This rice pudding thickens in the refrigerator. Bring it back to its original texture by reheating it in the microwave or by simply stirring in additional milk.
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
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
RICE PUDDING MUFFINS
A nice way to use up left-over rice. Just make sure the rice has not been salted or flavored before you use it.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 -24 muffins
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the rice, cream, and melted butter; stir well, then set aside for 10 minutes.
- In another bowl, whisk the flour, sugar, baking powder, nutmeg, and salt until well combined; set aside.
- In a small bowl, whisk the egg and milk until smooth; stir the egg mixture into the rice mixture; stir in dried cherries and vanilla until well blended.
- Stir in the flour mixture until the rice and cherries are evenly distributed (do not overmix).
- Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full; place muffin pan on a baking sheet; bake in a 400° oven for 22 minutes, or until muffins are well browned and a pick comes out clean.
- Place muffin pan on a wire rack to cool for 10 minutes.
- Turn out muffins from pan and cool on wire rack 5 minutes.
- Cool muffins completely before sealing in airtight container or freezing in freezer bags.
- Raisin Rice Pudding Muffins--substitute golden raisins for dried cherries.
Nutrition Facts : Calories 214.3, Fat 8.9, SaturatedFat 5.4, Cholesterol 42.1, Sodium 208.3, Carbohydrate 30.2, Fiber 0.5, Sugar 11.2, Protein 3.5
CREAMY LOW FAT COCONUT RICE PUDDING
This is a delicious, creamy, satisfying yet light rice pudding recipe for coconut lovers! I like to make this recipe with brown rice as well for added nutrition and flavor. Use a medium grain white rice or arborrio rice.
Provided by TaterBug
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, cornstarch, salt, coconut and milk in saucepan.
- Cook over medium heat, stirring constantly, until thick and bubbly, 7-8 minutes.
- Temper eggs by whisking a little of the hot milk into them before adding to the hot milk mixture.
- Whisk egg mixture into milk mixture.
- Add rice, vanilla, coconut extract and nutmeg.
- Stir gently and spoon into dessert dishes, eat hot or chill. (I prefer chilled).
Nutrition Facts : Calories 562, Fat 22.2, SaturatedFat 17.8, Cholesterol 111.8, Sodium 245, Carbohydrate 80.9, Fiber 4.9, Sugar 46.2, Protein 11.4
CREAMY VEGAN COCONUT RICE PUDDING
Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan.
Provided by EmiliaRosa
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 41.8 g, Fat 18.7 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 13.2 g, Sodium 37.8 mg, Sugar 12.8 g
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