coconut rice pudding
(2 ratings)
No Image
THIS RECIPE WAS MY GRADMOTHER, SHE BAKE THE BEST DESSERTS. WE MAKE THIS RECIPE EVERY HOLIDAY. HOPE EVERYBODY LIKES IT.
(2 ratings)
yield
4 TO 6 PEOPLES
prep time
1 Hr
cook time
40 Min
Ingredients For coconut rice pudding
-
1 1/2 cgoya medium grain rice
-
6 clovewhole cloves
-
1inpiece fresh ginger, peeled
-
1cinnamon sticks
-
1tsp.salt
-
1can (15.5 oz)coco goya cream of coconut
-
1/2 craisins
-
whipped cream (optional)
-
cinnamon, ground
-
berries (optional)
How To Make coconut rice pudding
-
1IN MEDIUM BOWL, ADD RICE AND ENOUGH COLD WATER TO COVER BY 2". LET RICE SOAK 1 HOUR; DRAIN; SET ASIDE.
-
2MEANWHILE, IN MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT BRING TO BOIL 4 CUPS FRESH WATER, CLOVES, GINGER, CINNAMON AND SALT. LOWER HEAT TO MEDIUM LOW; SIMMER 10 MINUTES.REMOVE AND DISCARD SPICES. RESERVE WATER IN SAUCEPAN.
-
3STIR CREAM OF COCONUT INTO RESERVED WATER; BRING TO BOIL. ADD RESERVED RICE AND RAISINS. LOWER HEAT TO MEDIUM LOW; SIMMER, COVERED, UNTIL RICE IS SOFT AND LIQUID IS ABSORBED, 15-20 MINUTES. TRANSFER RICE PUDDING TO LARGE CASSEROLE DISH; TRANSFER TO REFRIGERATOR TO COOL.
-
4TO SERVE SCOOP RICE PUDDING ONTO SERVING PLATE. SERVE WITH WHIPPED CREAM, CINNAMON GROUND AND BERRIES. IF DESIRED.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT