Coconut Rice Pudding
Creamy, refreshing, and easy to make coconut rice pudding. This recipe is something that can be enjoyed both hot or cold, and with your favorite toppings.
ESTIMATED COST : $3.15 or $0.78 a serve
Ingredients
- 1 cup (190 grams, 6.70 ounces) arborio rice
- 2 ¼ cup (562 ml/grams, 19.82 ounces) water
- 1 cup (250 ml/grams, 8.81 ounces) coconut milk
- 60 grams (2.12 ounces) white sugar
- 1 teaspoons vanilla essence
- ¼ teaspoon salt
- 2 tablespoons (10 grams, 0.35 ounces) shredded coconut, Lightly toasted to garnish, optional
Instructions
- In a medium sized saucepan, place the rice, water, coconut milk, sugar, vanilla extract, and salt.
- Place saucepan over medium to high heat and bring to a boil, stirring occasionally. Once at a boil reduce to a simmer.
- Simmer the liquid for 30 to 35 minutes or until the rice is soft and tender. Stir occasionally so that the rice does not stick to the bottom of the pan. See note 1.
- Once the rice is tender, turn off the heat and allow to cool slightly. Serve warm or once completely cool, transfer to the fridge and refrigerate overnight to serve cold. Serve with lightly tasted shredded coconut (optional).
Notes
It is best not to leave your saucepan unattended as the milk can boil over. If you find that your liquid is rising, remove the pot from the heat and gently stir the mixture. Then place over heat again.
Nutrition
Serving: 1 serve (does not include toppings)Calories: 180kcalCarbohydrates: 41gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 157mgPotassium: 12mgSugar: 2g
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