Rice pudding….so creamy…so decadent, yet so simple to make. Either as a dessert, or for breakfast (yes, that’s what my kids had today), this easy to make pudding will have you wondering “Why haven’t I made this more often?”
Coconut Rice Pudding (makes approx. 6, 8 oz servings)
- 1 cup medium grain rice ( such as Calrose rice)
- 1 cup granulated sugar
- 1 cup water
- 1 can coconut milk (regular or reduced fat, your choice)
- 4 cups whole milk
- zest from one lemon (optional but highly recommended)
- zest from one orange (again optional)
Start by giving your rice a good rinse, about 3-4 times until water is somewhat clear. That’s to clean rice first of all and rinse some of the starch off. Drain water from the rice and place in a 4-5 QT pot. To the rice add the remaining ingredients in no particular order, and given them a good whisking.
Those chunks on top is the coconut meat that rises to the top of the coconut water when it’s inside the can. Don’t worry, it will all melt and blend beautifully by the end. Now is a good time to grab a spoon and tasted the milk to see if you would like it sweeter, more lemony etc…Set your pot on medium to low heat, again whisking briefly. Don’t go too far now, because milk does spilith over quite quickly. When the milk starts getting a little foamy, and the beginning of a low simmer is happening, turn your heat down to the LOWEST setting you have, I’m talking barely a flame in sight. Let this simmer, whisking occasionally for approx 60 minutes. Remove from heat and let cool. Rice pudding will thicken as it cools. Enjoy!
