Coconut Lime Rice Pudding Recipes

BAKED COCONUT AND LIME RICE PUDDING

Steps:

• Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking dish with butter; set aside.
• In a large bowl, whisk together butter, milk, sugar, cream, lime zest, ginger, salt, coconut milk, and egg. Stir in raisins, almonds, rice, and fresh fruit, then transfer to prepared baking dish. Cover snugly with foil and bake 45 minutes. Uncover and bake until rice is just tender and pudding is thick and bubbly, about 30 minutes more. Set aside to rest 30 minutes, or until firm.
• Slice into squares or scoop into bowls, garnish with coconut and fresh fruit, and serve.

COCONUT RICE PUDDING

Steps:

• 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. Serve warm.

COCONUT MILK RICE PUDDING

Steps:

• Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.
• Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.
• Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
• Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.
• Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

TRIPLE COCONUT LIME RICE PUDDING

Steps:

• Add a tropical kick to your weeknight dinner by serving Triple Coconut Lime Rice Pudding, made using our special, aromatic long grain Minute® Jasmine Rice. Step 1
• In a small saucepan, combine 1/2 cup coconut milk, coconut water and sugar. Step 2
• Bring to a boil. Add rice, stir, cover and remove from heat. Let stand for 5 minutes. Step 3
• Return pan to stovetop and add remaining coconut milk. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice, zest and coconut flakes.

COCONUT & LIME RICE

Steps:

• Cook the rice following pack instructions. Add the coconut about 5 mins before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

COCONUT LIME RICE PUDDING

Steps:

• In a medium bowl, soak rice for 20 minutes in enough water to cover. Drain and place in a heavy 3 quart saucepan. Add coconut milk, whole milk and sugar and bring mixture to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until thickened, stirring occasionally. (Mixture will thicken as it cools).
• Remove from heat and add lime zest. Serve at Room temperature or chilled, garnished with toasted coconut.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

COCONUT LIME RICE PUDDING

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.