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
COCONUT RICE PUDDING
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
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 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 :
SIMPLE COCONUT RICE PUDDING
Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.
Provided by Elmotoo
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
- Bring to a simmer, uncovered, over moderate heat.
- Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
- Stir in the coconut extract and let simmer for one more minute.
- Serve the rice pudding immediately in dessert cups, while still warm.
ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
- Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
- After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
- Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.
COCONUT RICE PUDDING
Steps:
- Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
- Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
- Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.
COCONUT RICE PUDDING
Get the recipe for Coconut Rice Pudding.
Provided by Paige Grandjean
Time 35m
Number Of Ingredients 8
Steps:
- Stir together milk, water, rice, and sugar in a medium saucepan over medium. Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes. Stir in coconut milk, cinnamon, and salt; cook, stirring occasionally, until creamy, about 10 minutes. Serve topped with chopped mango.
Nutrition Facts : Calories 448 kcal, Carbohydrate 52 g, Cholesterol 12 mg, Protein 10 g, SaturatedFat 20 g, Sodium 305 mg, Sugar 23 g, Fat 25 g, ServingSize 4 (serving size, UnsaturatedFat 0 g
SIMPLE BAKED COCONUT RICE CUSTARD PUDDING
A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.
Provided by rainboconfection
Categories Dessert
Time 55m
Yield 12 6 OUNCE, 12 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
- Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
- Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
- Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
- Remove from oven and cool on rack.
- Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
- SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
- VARIATIONS:.
- 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
- 2. BASIC RICE PUDDING.
- Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
- 3.RICE AND RAISIN CUSTARD.
- Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
- 4. SUGAR FREE CUSTARD.
- FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
- 5. FRUITED RICE CUSTARD.
- FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
- THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
- MAY GOD WATCH OVER YOU.
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.
COCONUT RICE PUDDINGS WITH RASPBERRIES
Steps:
- Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.
- Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.
HEALTHY COCONUT RICE PUDDING
"This recipe is from a weight loss buddy. I like to add a little extra vanilla and cinnamon to mine." With just 5 minutes of prep time, this cozy dessert is truly a low-effort creation! Sarah Howard - Fontana, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the coconut milk, milk, rice and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 50-55 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla., Spoon into dessert dishes. Sprinkle with cinnamon. Serve warm or cold.
Nutrition Facts :
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
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