Basmati Rice Pudding With Toasted Coconut Recipes

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COCONUT LIME RICE PUDDING



Coconut Lime Rice Pudding image

Categories     Milk/Cream     Rice     Side     Lime     Coconut     Chill     Gourmet

Number Of Ingredients 6

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

Steps:

  • In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
  • Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
  • Serve puddings warm or chilled and garnish with flaked coconut.

TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE



Toasted Coconut Rice Pudding with Cherry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 12

1 cup shredded coconut, toasted (recommended: Baker's)
1 (14-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
4 cups milk
4 eggs
2 teaspoons chopped ginger
1 1/2 cups jasmine rice
1/2 teaspoon salt
Fresh mint, for garnish
1 cup frozen cherries
1 (12-ounce) jar cherry preserves
1 lemon, zested

Steps:

  • For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
  • For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.

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