Lemon Coconut Rice Pudding Recipes

LEMON RICE PUDDING

Lemon Rice Pudding image

Provided by Ree Drummond : Food Network

Categories dessert

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Steps:

Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

COCONUT RICE PUDDING

Coconut Rice Pudding image

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.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

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 zest
2 cups whole 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 sweetened shredded coconut, toasted

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.

Nutrition Facts :

LEMON COCONUT RICE PUDDING

Lemon Coconut Rice Pudding image

This looks like a wonderful variation on rice pudding made easy with packaged lemon pie filling. Haven't made it yet so I am guessing at the number of servings.

Provided by Marie

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 1/2 ounce) package lemon pudding mix
1/3 cup sugar
1 1/4 cups milk
1/4 cup butter
1 cup cooked rice
1/2 cup flaked coconut
1 teaspoon vanilla
2 egg yolks
5 egg whites

Steps:

Combine pudding mix and sugar together in a small pan and gradually add milk.
Bring to a boil over medium heat, stirring constantly.
Remove from heat and add butter, rice, coconut and vanilla.
Lastly add egg yolks and cool to lukewarm.
Beat egg whites to stiff peaks and fold into cooled pudding.
Pour into casserole dish and bake at 350° for 50 minutes.

Nutrition Facts : Calories 308.6, Fat 13.1, SaturatedFat 8.3, Cholesterol 90.4, Sodium 365.3, Carbohydrate 41.6, Fiber 0.4, Sugar 14.1, Protein 6.5

DELICIOUS LEMON COCONUT SELF-SAUCING PUDDING

Delicious Lemon Coconut Self-Saucing Pudding image

This is a really easy, yummy twist on the usual Butterscotch or Chocolate Self Saucing Pudding. It works great after Asian-style meals-- or really anything!

Provided by Mrs. Danger_horse

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup caster sugar
60 g butter
1 egg, beaten
1 lemon, rind of
1/3 cup desiccated coconut
1 cup self raising flour
1/2 cup coconut milk
1/2 cup caster sugar
1 tablespoon coconut milk powder
1 cup boiling water
1 lemon, juice of
1 tablespoon rum (optional)

Steps:

Preheat oven to 180'c, grease well an ovenproof dish.
Sift flour with a pinch of salt.
Cream butter and castor sugar until light and fluffy.
Beat in egg, rind, and coconut.
Add milk and flour alternatively.
Pour into the ovenproof dish.
SAUCE.
Combine sugar and milk powder, sprinkle over batter in dish. Pour over the boiling water, lemon juice and rum.
Bake 45-50 minutes, until golden and a squewer comes out clean. Serve with icecream and cream.

Nutrition Facts : Calories 535.7, Fat 22.2, SaturatedFat 15.7, Cholesterol 84.9, Sodium 139.6, Carbohydrate 81, Fiber 2, Sugar 55.4, Protein 6.2

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