Rice Pudding: Everybody’s Favorite Comfort Food

| February 20, 2013

Coconut Rice PuddingI have been making classic rice pudding for my family for as long as I can remember and it never fails to please.   I always make a double batch, since everyone in my household is constantly dipping into the refrigerator for leftovers, one more perfect bite, or warming it up for breakfast the next morning.

So the question is “why mess with a good thing?”  Well, I recently was requested to make an awesome recipe with coconut milk and thought, let’s turn really great rice pudding into “out of this world” rice pudding. So here goes. 

FYI…. it is Scrumptious so you better make a double batch!

 

Coconut Rice Pudding, the Creamy Comfort Food

 

Yields 8 Servings

 

  • 3 2-inch cinnamon sticks
  • Lime zest from 1 lime
  • Juice of 1 lime (microwave for 10 seconds to get maximum juice)
  • 2 cups coconut water
  • 1 vanilla bean, split with seeds removed and cut in four pieces
  • 1 cup Arborio or risotto-style rice
  • 2 cups skim milk
  • 2 cups coconut milk
  • ½ cup granulated sugar
  • Salt
  • 3/8 teaspoon of cardamom
  • 1 egg
  • 2 egg yolks
  • ½ cup raisins, plumped in boiling water for 2 minutes
  • 1 tablespoon chilled unsalted butter, diced

 

 

FOR STRUESEL TOPPING

 

  • 2 tablespoons sliced almonds
  • 2 tablespoons sweetened coconut
  • 1 tablespoon brown sugar

 

In a medium nonstick sauce pan, bring coconut water, lime zest and juice, vanilla bean and cinnamon sticks to a boil.  Lower to a simmer and cook for five minutes. Add rice and bring back to a boil. Cover and cook until liquid is absorbed, stirring frequently.  Stir in the coconut, skim milk, sugar and salt.  Cook on a medium heat for about 20 minutes until the rice begins to thicken, stirring regularly.  Remove from the heat and discard the lime zest, cinnamon stick and vanilla bean. 

Beat the eggs and yolks in a separate bowl. Mix in the cardamom.  Add about ¼ cup of the hot rice mixture, a small portion at a time to the egg mixture and stir well, quickly. Mix the egg mixture into the remaining rice and add the raisins.  Mix thoroughly.

Preheat the broiler to high.  Pour the mixture into a 2-quart baking dish and dot with the diced butter.  Broil for 2 to 3 minutes until butter melts. Remove from the oven and sprinkle the combined streusel mixture over the top of the pan evenly.  Return to the broiler for another minute.  Remove from oven and allow to rest at room temperature for an hour to meld the flavors.  Serve warm or chilled with whipped cream.  Enjoy!

 

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 

 

 

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