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Coconut Rice Pudding

  • 4 1/4 cups (3 3/4 cooking + 1/2 later) whole milk
  • 13.5oz can coconut milk
  • 1/2 cups sugar
  • 1/2 tsp salt
  • 1/2 cup long grain rice
  • 2 tsp vanilla extract
  • 1/2 tsp ground cardamon


  1. Bring 3 3/4 cup milk, coconut milk, sugar, and salt to boil in large saucepan.
  2. Stir in rice and reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching until rice is soft and pudding has thickened to consistency of yogurt, 60-70 min. Off heat stir in vanilla and cardamon.
  3. Let cool completely, about 2 hr., or let cool and refrigerate until cold, about 2 hr longer. Optional: stir in remaining 1/2 cup milk just prior to serving.


Serves: 5-6       Total cooking time: 70 min.
Source: Cook's Country Apr/May 2014



recipe/coconutricepudding.txt ยท Last modified: 2016/08/17 21:24 by rob