Since I have become sensitive to lactose I sadly have had to veer from foods, particularly desserts that are dairy based – RICE PUDDING being one! It’s the ultimate comfort food and incredibly nostalgic. I have childhood memories of meals served with rice my Mom would take the left overs and make this. Then recently when I lived with my Grandparents during my 6 month stint of unemployment I realized how much of a family tradition this dessert really is as my Grandma would whip up a batch of rice pudding after a meal of stir fry or chicken and rice.
It occurred to me I should attempt substituting the regular and evaporated milk with coconut. apprehensive as to how it would result I was very pleased and it was very delicious. I will definitely be making this again.
Pardon the very unprofessional and slightly blurry iPhone photo
Coconut Rice Pudding:
- 2 cups cooked rice
- 3 cups unsweetened coconut milk
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- 2 eggs, slightly beaten
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 teaspoon vanilla
In a small saucepan, bring the milk to a near boil. In a larger, (2-3 quart) saucepan combine cornstarch, salt, and sugar and blend well. Stir in hot milk, stirring constantly over medium heat until thick and smooth (this took longer than I predicted it would – perhaps 15 minutes? You definitely want to be sure this mixture gets thick) Add rice and reheat to a full boil. Remove from heat. Pour a little bit of the hot mixture into the beaten eggs while stirring rapidly. Return egg mixture to hot mild and rice and stir until thickened – this will take only a minute or two. Remove from heat. Stir in spices and vanilla.
I like to dash a tad of extra cinnamon and shredded coconut flakes – but thats just me.
Yields 8 – 1/2 cup servings