Since I was little girl, I remember that at home rice pudding was prepared with milk, it was a simple, profitable and economical recipe, of those ideal recipes to feed a hungry family; It was strange that he spent more than a month without eating it. On some occasions, and almost reserved for special days, rice pudding with coconut was prepared. It was an important variation of the rice pudding recipe with milk because almost all animal milk was replaced with vegetable milk but still used condensed milk.
That was one of my favorite desserts, so much that I still love it; Over the years I perfected this recipe for rice pudding with milk coconut, I dont use condensed milk, it is not necessary, coconut milk provides all the flavor and creaminess that dessert requires.
This recipe is very simple to prepare, I like to make it over a fairly low heat so that the rice is impregnated well with the coconut and is very soft.
Coconut rice pudding can be flavored with different flavors, the most traditional is coconut essence; You can also use cinnamon, vanilla or orange. I usually use a couple of orange leaves to cook the rice, they give a delicious aroma to the dessert without changing the flavor, although this can be a bit difficult to achieve, so with 2 centimeters of orange peel is enough. Flavoring the recipe is optional, but it gives it a special touch.
Coconut Rice Pudding
Ingredients
- 4 cup coconut milk
- 4 cup water
- 2 cup rice
- 2 cup coconut grated
- 1/2 cup stevia powder to taste
- 2 cloves
- 1 stick cinnamon
- 1 pinch salt
- 1 tsp cinnamon powder
Instructions
- Place the rice in a strainer and wash it with plenty of water for a few minutes, until the water under the strainer comes out completely transparent.
- In a large pot, place the water, rice, cinnamon stick, clove, a pinch of salt and orange peel. Cook over high heat uncovered for about ten minutes until the rice is al dente. Remove the orange peel and reduce heat to a minimum.
- With the help of a wooden palette, add the coconut milk to the preparation, stir a little so that all the ingredients mix well. Simmer for about an hour. Stir constantly to prevent the rice from sticking.
- Add the grated coconut and salt and let cook for 10 more minutes or until the rice has a creamy consistency and most of the liquid has evaporated. Remove from heat and let cool slightly.
- Place it in the cups where you are going to serve it and sprinkle cinnamon powder on top to your liking. This delicious dessert can be eaten warm or cold.