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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. Ingredients:
1-1/2 cups uncooked medium grain rice |
2-1/4 cups water |
1 tablespoon brown sugar |
1 tablespoon butter |
2 cinnamon sticks (3 inches) |
1 teaspoon salt |
1 teaspoon grated lemon peel |
2 cups milk |
1 can (14 ounces) sweetened condensed milk |
1 can (13.66 ounces) coconut milk |
1/2 cup raisins |
1/4 teaspoon vanilla extract |
1 cup flaked coconut, toasted |
Directions:
1. In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon peel. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed.
2. Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled. Yield: 10 servings.
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