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| + | ====== Coconut Rice Pudding ====== | ||
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| + | *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 | ||
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| + | - Bring 3 3/4 cup milk, coconut milk, sugar, and salt to boil in large saucepan. | ||
| + | - 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. | ||
| + | - 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. | ||
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| + | Serves: 5-6 Total cooking time: 70 min. | ||
| + | Source: Cook's Country Apr/May 2014 | ||
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| + | {{tag>food dessert}} | ||
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