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.
Time 1h55m Yield 4 Number Of Ingredients 11 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, 20 to 25 minutes. Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes. Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes. Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.
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.
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.
Time 1h2m Yield 4 servings Number Of Ingredients 8 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.
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.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 8 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.
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.
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.
Time 5h Yield 16 servings, 1/2 cup each Number Of Ingredients 4 Steps:
Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice. Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely. Refrigerate 3 hours or until chilled.
Number Of Ingredients 6 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.
Time 1h Number Of Ingredients 10 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.
More about “coconut rice pudding recipes”
Time 1h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed. Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice. Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend. Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.
