Jasmine Rice Pudding With Toasted Coconut Recipes

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COCONUT JASMINE RICE



Coconut Jasmine Rice image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 4

3 cups jasmine rice
2 cups coconut milk
2 cups water
Large toasted coconut flakes, for garnish

Steps:

  • Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.

COCONUT JASMINE RICE



Coconut Jasmine Rice image

This is one of my favorite rice recipes. It goes great with just about anything! Try a ginger chicken main dish with it!

Provided by Tony Reinert

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar
1 pinch salt
1 ½ cups jasmine rice

Steps:

  • Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 40.9 g, Fat 13.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 10 mg, Sugar 0.7 g

JASMINE RICE PUDDING WITH TOASTED COCONUT



Jasmine Rice Pudding with Toasted Coconut image

Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

Provided by corinnegeary

Categories     Rice Pudding

Time 1h40m

Yield 6

Number Of Ingredients 6

½ cup uncooked jasmine rice
¼ cup sugar
2 ½ cups milk
½ teaspoon ground cinnamon
½ cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g

TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE



Toasted Coconut Rice Pudding with Cherry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 12

1 cup shredded coconut, toasted (recommended: Baker's)
1 (14-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
4 cups milk
4 eggs
2 teaspoons chopped ginger
1 1/2 cups jasmine rice
1/2 teaspoon salt
Fresh mint, for garnish
1 cup frozen cherries
1 (12-ounce) jar cherry preserves
1 lemon, zested

Steps:

  • For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
  • For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.

COCONUT LIME RICE PUDDING



Coconut Lime Rice Pudding image

Categories     Milk/Cream     Rice     Side     Lime     Coconut     Chill     Gourmet

Number Of Ingredients 6

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

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.

COCONUT RICE PUDDING



Coconut Rice Pudding image

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

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

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 JASMINE RICE PUDDING T-R-L



Coconut Jasmine Rice Pudding T-R-L image

Another great use for leftover rice. This time, Jasmine rice. I love Jasmine rice even without it being a dessert.

Provided by Nana Lee

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 eggs
3/4 cup sugar (or Splenda)
2 (13 1/2 ounce) cans coconut milk
2 cups cooked jasmine rice (thai)
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 300ºF (150ºC).
  • Lightly butter a 9x13-inch pan.
  • In a mixing bowl, beat eggs and sugar well.
  • Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg.
  • Mix thoroughly.
  • Make a "water bath" by placing the baking dish into a large pan that has an inch of hot water in it.
  • Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan.
  • Bake for 20 minutes.
  • Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
  • NOTE:.
  • I find that when pouring "soupy stuff" like for a pudding, it is best to put the pan on the oven shelf and pour the pudding into it rather than try to trek over to the oven.

Nutrition Facts : Calories 364.7, Fat 21.4, SaturatedFat 17.2, Cholesterol 110, Sodium 174.8, Carbohydrate 38, Fiber 2.6, Sugar 25.2, Protein 7.7

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

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.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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