Rice Pudding Made With Coconut Milk Recipes

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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 MILK RICE PUDDING RECIPE



Coconut Milk Rice Pudding Recipe image

Provided by jenn

Number Of Ingredients 5

1 can coconut milk
1 can fat free sweetened condensed milk
1 cup rice
1 TBSP vanilla extract
1 TBSP cinnamon

Steps:

  • Place coconut milk in a medium saucepan and bring to a boil.
  • Add the rice and lower heat to simmer for 30 minutes.
  • Remove from heat and stir in the condensed milk, cinnamon and vanilla until well combined.
  • Let sit for 5 minutes and stir again.

RICE PUDDING WITH COCONUT MILK



Rice Pudding with Coconut Milk image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 7

Reserved cooked rice from Basil Chicken recips
2 (14-ounce) cans coconut milk, divided
1/3 cup packed brown sugar
1 lime, peeled in strips
1 teaspoon vanilla extract
1 mango, diced
1/4 cup sweetened shredded coconut

Steps:

  • In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
  • While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
  • After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

RICE PUDDING (MADE WITH COCONUT MILK)



Rice Pudding (Made With Coconut Milk) image

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk.

Provided by Christie

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup uncooked arborio rice
water
1 cinnamon stick
1 cup coconut milk (2 cups if not using milk)
1 cup 1% low-fat milk
1 -2 teaspoon vanilla
1/4 cup brown sugar (not packed)
1/2 teaspoon fresh lemon rind (optional)

Steps:

  • Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
  • Remove cinnamon stick.
  • Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
  • Add lemon rind and simmer until almost all liquid is absorbed.
  • (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
  • Serve with cinnamon, or mango slices and vanilla ice cream.

Nutrition Facts : Calories 434.6, Fat 12.8, SaturatedFat 11.9, Cholesterol 3, Sodium 57.7, Carbohydrate 75.8, Fiber 0.8, Sugar 54.8, Protein 4.6

CREAMY COCONUT MILK RICE PUDDING



Creamy Coconut Milk Rice Pudding image

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

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

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

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.

COCONUT MILK RICE PUDDING



Coconut Milk Rice Pudding image

The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h35m

Yield 4

Number Of Ingredients 11

2 tablespoons milk
1 egg yolk
2 ¾ cups milk
1 cup coconut milk
1 tablespoon butter
⅓ cup Arborio rice
¼ cup white sugar
salt to taste
⅛ teaspoon vanilla extract
¼ cup finely diced mango
1 pinch Chinese five-spice powder

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.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 39.6 g, Cholesterol 72.9 mg, Fat 19.5 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 15.1 g, Sodium 101.9 mg, Sugar 22.3 g

BAKED COCONUT RICE PUDDING



Baked Coconut Rice Pudding image

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

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

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



Coconut Rice Pudding image

Rice pudding is a soothing must-have for many people. The challenge here was figuring out how to create a delicious, healthier version that still had all of that creamy goodness without too much dairy. After a lot of tinkering together with my dessert maven, Wendy, we found that combining coconut milk-which has great nutritional qualities-and regular milk gave us the taste and consistency we were looking for, with a kick of flavor coming from the cardamom and orange. If you want to go completely dairy free, see the variation below.

Yield serves 6

Number Of Ingredients 11

1/4 cup Arborio rice
2 cups water
2 1/2 cups organic milk
3/4 cup coconut milk
2 tablespoons maple syrup
1/4 teaspoon ground cardamom
Pinch of sea salt
1/2 teaspoon orange zest
2 teaspoons vanilla extract
1/4 cup raisins or currants (optional)
Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for serving

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



Coconut Rice Pudding image

An easy Coconut Rice Pudding recipe

Categories     Milk/Cream     Rice     Dessert     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted

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.

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