Coconut Rice Pudding
Ingredients
6 cups cooked rice, cold and unsalted (Mine was jasmine.)
2 (13.5 ounces each) cans coconut milk plus enough half and half to equal 7 cups total
2⁄3 cup sugar
1⁄2 teaspoon salt
1 teaspoon vanilla
Cinnamon, optional
Instructions
1. Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a large saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes.
3. Remove from heat. Stir in vanilla. Serve warm or cold, depending on preference. Top with cinnamon if desired.
Comments
I made a whole lot of fail rice the other day. I’d never made jasmine rice before and I attempted to make it with the same rice to water ratio I always use. Apparently this road leads to failure because the rice was extremely mushy and unpalatable. I didn’t want to throw it all away so decided to try salvaging it in the form of rice pudding. This recipe is from Epicurious.com and I thought it turned out very well. I did find the rice to liquid ration was off and ended up using twice as much rice as the recipe called for. Delicious.
Internet - Epicurious