Coconut Rice Puddings With Crispy Coconut Recipe Epicuriouscom Recipes

COCONUT RICE PUDDING

Steps:

• Combine the rice and water in a heavy bottomed saucepan and bring to a boil. Lower the heat and simmer gently, uncovered, for 10 minutes.
• Drain the rice, rinse the saucepan, then put the milk, coconut milk, maple syrup, cardamom, and salt in the saucepan and bring to a boil. Stir in the rice, turn down the heat to medium-low, and simmer gently, stirring occasionally for about 30 minutes; during the last 10 minutes of cooking, stir more frequently to prevent sticking or scorching. The pudding is done when the rice is tender and starts to stick to the bottom of the pan and the pudding has the consistency of loose oatmeal. It will thicken as it cools.
• Remove from the heat and stir in the orange zest, vanilla, and raisins. Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and chill for at least 2 hours. Top with compote just before serving.
• To make a dairy-free version of this recipe, use 2 1/4 cups of soy milk or rice milk in place of the regular milk and increase the amount of coconut milk to 1 cup. The dairy-free version will take about 5 minutes less to cook.
• To increase the yum factor, and for a bit of crunch, sprinkle some toasted coconut or sliced almonds on top before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 455
• Total Fat: 9.4g (7.2g saturated, 1.1g monounsaturated)
• Carbohydrates: 84g
• Protein: 7g
• Fiber: 12g
• Sodium: 177mg

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 RICE PUDDINGS WITH CRISPY COCONUT

Steps:

• Crispy coconut:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet. DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
• Puddings:
• Combine light coconut milk, regular coconut milk, sugar, shredded coconut, rice, and 3/4 teaspoon salt in heavy large saucepan. If using vanilla bean, scrape in seeds from bean; add bean to saucepan. Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover partially and cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scraping bottom and sides of pan frequently, about 45 minutes. Remove vanilla bean, if using, or stir in vanilla extract.
• Divide pudding among ten 3/4-cup ramekins or dessert glasses. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. If desired, rewarm in microwave just until heated through before serving.
• Sprinkle crispy coconut over puddings. Serve warm or at room temperature.
• * Available at specialty foods stores and natural foods stores. ** Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

COCONUT RICE

Steps:

• To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
• As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE

Steps:

• For rice pudding:
• Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
• For macaroon crumble:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
• Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
• Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

COCONUT RICE PUDDING PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
• Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
• Make the pudding:
• Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
• Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
• Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
• Make the caramel:
• Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
• Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
• Make the rum whip and assemble the pie:
• Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
• Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.

RICE PUDDING

Steps:

• Preheat oven to 325°F with rack in middle. Butter ramekins.
• Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
• Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.
• Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.

COCONUT RICE PUDDING

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , 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.

COCONUT RICE

Steps:

• Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
• Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

COCONUT RICE

Steps:

• In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
• Serve rice sprinkled with coconut.