Toasted Coconut Rice Pudding
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4-5
ingredients
- 2 1⁄2 cups water
- 1 1⁄2 tablespoons fresh ginger, grated
- lime peel (4-inch strip, no pith, please!)
- 1 pinch salt
- 1 tablespoon unsalted butter
- 1⁄2 cup arborio rice
- 1 cup full-fat evaporated milk, divided
- 1⁄2 cup full-fat evaporated milk, divided
- 4 tablespoons honey
- 1⁄2 cup toasted desiccated coconut
- 1⁄3 cup golden raisin, chopped (optional)
- 1 teaspoon rum extract
- 1⁄2 teaspoon vanilla extract
-
Toppings
- freshly whipped cream (optional)
- toasted coconut (optional)
- freshly grated lime zest (optional)
- cinnamon (optional)
- nutmeg (optional)
directions
- To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
- Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
- Scald the 1 cup evaporated milk and honey in the microwave.
- Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
- Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
- Serve with your favorite toppings.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.