Xochipilli's Coconut Rice Pudding
- Ready In:
- 1hr 39mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 cups water
- 1 (2 inch) cinnamon sticks
- 1 (2 inch) lime peel, 3/4 inch wide (green part only)
- 1 cup uncooked long grain white rice
- 1 quart milk
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 4 egg yolks, lightly beaten
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups shredded coconut
- 1 tablespoon butter
- ground cinnamon, to taste
directions
- Bring water to a boil in a sauce pot along with the cinnamon stick and lime peel. Cover and let steep for 5 minutes. Remove lime peel and cinnamon stick and return to a boil. Add rice and return to a simmer.
- Cover and cook 20 minutes until liquid is absorbed and rice is tender.
- Stir in milk, sugar and salt. Simmer over medium heat, stirring frequently for approximately 40 minutes until most of the liquid is absorbed.
- In a medium bowl, combine egg yolks and vanilla. Spoon in a few tablespoons of the hot rice mixture into the egg yolk mixture.
- Stir egg yolk mixture and 1 1/4 cups of the shredded coconut back into the rice mixture and then transfer to a 2 quart square baking dish.
- Top with remaining 1/4 cup shredded coconut and sprinkle with ground cinnamon. Place under broiler and broil 3 minutes until coconut is golden brown.
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