Rice With Coconut Milk
There are fruits that, due to their origin, transport those who eat them to exotic places. One of them is the coconut, which tends to transport us to white sand beaches and blue waters. Every time we drink something that contains this fruit, it seems to us that we are in summer and on the beach. For this reason, with this coconut rice pudding it will seem that we are sunbathing on a Caribbean beach.
This dessert has been the typical rice pudding, only instead of using cow’s milk, coconut milk is used . In short, nowadays it is very easy to find in supermarkets.
Coconut milk is a compound that is made from the crushed coconut flesh. In fact, it is used in countless pastry recipes, especially in countries where coconut occurs naturally, such as Asia and the Caribbean.
Coconut rice pudding recipe
Ingredients:
- 150 g of round rice
- 500 ml whole milk
- 200 ml of coconut milk
- 120g sugar
- 25 g of grated coconut
Utensils:
- 1 saucepan
- A wooden spoon
- 1 serving platter
- 1 strainer
preparation:
- First, bring to a boil approximately 1 l and a half of water.
- When it boils, add the rice and cook over medium heat for 10 minutes.
- Then drain the rice well in a colander. Then, put it back in the empty saucepan.
- Meanwhile, mix the milk with the coconut milk and add them to the semi-cooked rice, along with half the sugar.
- Increase the heat until it comes to a boil, stirring constantly.
- When it comes to a boil, lower the heat and cook gently for 30 minutes. In this way, stir from time to time so that it does not stick.
- Once this time has passed, add the remaining sugar and cook for another 5 minutes.
- Finally, place it in a serving dish and let it rest in the fridge.
Data of interest:
- Difficulty: medium
- Preparation time: 10 minutes
- Total cook time: 45 minutes
- No. of people: 4
- Similarly, to give it a more northern touch, it can be burned with a burner. To do this, heat a round rice burner on the fire or on the ceramic hob. When it is hot, sprinkle sugar over the rice and pass the burner quickly until the entire surface is caramelized. The burner must be very hot, so that it has time to caramelize the entire dish at once.
Coconut rice pudding recipe, something exceptional
Ingredients:
- 400 ml of coconut milk
- 140 g of rice
- 500 ml fresh whole milk
- 250 ml of water
- 1 cinnamon stick
- A tangerine peel
- 1 clove
- 200g sugar
- 1 pinch of salt
- Cinnamon powder
Utensils:
- 1 saucepan
- 1 spoon
preparation:
- First, flavor the milk. To do this, put the whole milk, the water, the cloves and the tangerine peel without the white part in a saucepan.
- Put the saucepan on the fire and bring it slowly to the boil.
- Once the milk boils, remove the cloves and tangerine peels from the saucepan.
- Add the rice and cook between 30 and 40 minutes, stirring every 5 minutes so that it does not stick.
- Once the rice is cooked, remove the cinnamon and add the sugar.
- Thus, continue stirring, without extinguishing the fire.
- When the sugar is well dissolved, add the coconut milk.
- Likewise, continue stirring for 5 more minutes, until the coconut milk is well incorporated.
- Finally, serve the rice in a bowl and sprinkle with the cinnamon.
Data of interest:
- Difficulty: Difficult
- Preparation time : 1 hour and a half
- No. of diners: 4
- So that it is not too difficult to incorporate the coconut milk into the rice, it is better to stir it a little when it is in the can, to rejoin the fats with the milk.
