coconut rice pudding
My self-imposed deadline for posting Tofu Summer Rolls passed this morning at 5:05 am, so, instead, I present to you:
Coconut Rice Pudding!
It’ll comfort you on a chilly autumn evening, delight you when spooned directly into your mouth from the refrigerator the next morning, and might just save you when, in the blink of an eye, the arctic winds of January/February come around and threaten to freeze your face off.
It’s a good recipe to keep around.
Vegan? You can use almond milk (though I can’t vouch for the store-bought stuff) in place of regular milk; it may be a little thinner, but no less delicious.
the recipe
Coconut Rice Pudding
- 1 to 1 1/2 cups 240 to 360 mL cold, unsalted, cooked rice, depending on how thick you'd like it
- 1 (14-ounce) can 400 mL unsweetened coconut milk, shaken
- 2 cups 480 mL whole milk (or almond milk)
- 1/4 cup 50 g sugar
- 1/4 teaspoon 1.5 g salt
- 1/2 teaspoon 2.5 mL vanilla
- In a 2-3 quart (2-3 L) heavy saucepan, stir together rice, milk or almond milk, coconut milk, sugar, and salt. Bring to a simmer over moderate heat and cook (uncovered) until thickened, stirring frequently. It should be ready in about 40 minutes.
- Turn off heat, stir in vanilla extract, and serve warm. Chill any leftovers.
each column is one step, working left to right — hover a cell for the full instruction
- 1 to 1 1/2 cups 240 to 360 mL cold, unsalted, cooked rice, depending on how thick you'd like it
- 1 (14-ounce) can 400 mL unsweetened coconut milk, shaken
- 2 cups 480 mL whole milk (or almond milk)
- 1/4 cup 50 g sugar
- 1/4 teaspoon 1.5 g salt
- 1/2 teaspoon 2.5 mL vanilla
In a 2-3 quart (2-3 L) heavy saucepan, stir together rice, milk or almond milk, coconut milk, sugar, and salt. Bring to a simmer over moderate heat and cook (uncovered) until thickened, stirring frequently. It should be ready in about 40 minutes.
Turn off heat, stir in vanilla extract, and serve warm. Chill any leftovers.
— adapted from Gourmet