Cool treat on a hot summer night.
Coconut Rice Pudding
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Recipe By: Adapted from Gourmet
Yield: Makes 4 servings
Ingredients:
2 cups cold unsalted cooked rice
3 cups whole milk
1 cup well-stirred canned unsweetened coconut milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted
Directions:
Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla at the end of cook time.
Transfer to serving dishes and allow to cool on counter for 1 hour. Transfer to refrigerator and allow to cool completely.
Top with toasted coconut just before serving.
Coconut Rice Pudding
--------------------------------------------------------------------------------
Recipe By: Adapted from Gourmet
Yield: Makes 4 servings
Ingredients:
2 cups cold unsalted cooked rice
3 cups whole milk
1 cup well-stirred canned unsweetened coconut milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Garnish: sweetened flaked coconut, toasted
Directions:
Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla at the end of cook time.
Transfer to serving dishes and allow to cool on counter for 1 hour. Transfer to refrigerator and allow to cool completely.
Top with toasted coconut just before serving.
