Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.; In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.
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 3h30m Yield 6 servings Number Of Ingredients 12 Steps:
For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce. For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.
Yield 8 Servings Number Of Ingredients 17 Steps:
Rice pudding: Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods. Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving. Topping and assembly: Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
Time 30m Number Of Ingredients 7 Steps:
Combine rice, milk, sugar, fresh and ground ginger, and salt in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but not all of the liquid has been absorbed and rice is tender, about 20 minutes. Remove from heat, and stir in heavy cream until combined. Serve warm.
Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat. Stir in rice. Heat to boiling, reduce heat. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix. Garnish with coconut and lemon slices.
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 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 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it. Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar and run under broiler for about 30 seconds. Serve warm or at room temperature.
Time 2h55m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a bowl, soak uncooked rice in cold water for 30 minutes. Drain. In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat. Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days. Serve plain or with fresh sliced mango.
