Monday, March 15, 2010

Coconut Arborio Rice Pudding

Food and Wine

  • 1 quart whole milk
  • 1 cup arborio rice (about 8 ounces)
  • 1/2 cup sugar
  • One 14-ounce can unsweetened coconut milk
  • 1/2 cup coarsely shredded unsweetened coconut

  1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
  2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
  3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Notes: This would be the perfect dessert for a casual Southeast Asian dinner party.

Tim's Rating: 8/10
Liz's Rating: 8.5/10


Carrie said...

My mom just gave me a can of coconut rice and I was trying to figure out how I could use it up, I now have the perfect recipe!

HaveShoesWillTravel said...

Hmmm very interesting. This looks like a fun recipe to try.

Joanne said...

I love rice pudding, as in serious earth-shattering love. This looks fantastic! The addition of coconut sounds delicious.

Ashley said...

I love rice pudding. This version sounds amazing!

Reel Monkey said...

i just noticed the date on your recipe. are you still posting regularly? I love reading your blog.

safemeds said...

This is a great and delicious recipe, thanks for share it.