Desserts > Rice Pudding > Coconut Rice Puddings

Guava Paste and Coconut Rice Pudding Recipe

Ingredients with Measurements:
- 1 cup of arborio rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 cup of guava paste, diced
- 1/4 cup of shredded coconut

Special Equipment Needed:
- Medium-sized saucepan
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Serving bowls

Step-by-Step Instructions:

1. Rinse the rice in cold water and drain.
2. In a medium-sized saucepan, bring the water to a boil.
3. Add the rice to the boiling water and stir.
4. Reduce the heat to low and cover the saucepan. Let the rice cook for 18-20 minutes or until the water has been absorbed.
5. In a separate saucepan, combine the coconut milk, sugar, salt, and vanilla extract. Heat the mixture over medium heat until the sugar has dissolved.
6. Add the cooked rice to the coconut milk mixture and stir until well combined.
7. Add the diced guava paste to the rice pudding and stir gently.
8. Let the pudding cook for an additional 5-7 minutes or until the guava paste has melted and the pudding has thickened.
9. Remove the pudding from heat and let it cool for 5-10 minutes.
10. Toast the shredded coconut in a dry pan over medium heat until lightly browned.
11. Serve the rice pudding in individual bowls and sprinkle with toasted coconut.


Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice over low heat and the coconut milk mixture over medium heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 400
Fat: 14g
Carbohydrates: 68g
Protein: 4g
Sodium: 300mg
Sugar: 40g

Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Guava paste can be substituted with any other fruit paste, such as mango or pineapple.
- Shredded coconut can be substituted with toasted almonds or cashews.

Variations:
- Add a pinch of cinnamon or nutmeg to the coconut milk mixture for extra flavor.
- Use brown sugar instead of white sugar for a richer flavor.
- Top the rice pudding with fresh fruit, such as sliced strawberries or kiwi.

Tips and Tricks:
- Rinse the rice before cooking to remove excess starch.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the saucepan.
- Let the pudding cool for a few minutes before serving to allow it to thicken.

Storage Instructions:
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the rice pudding in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve the rice pudding in individual bowls and garnish with toasted coconut.

Garnishes:
Toasted coconut, fresh fruit, or whipped cream.

Pairings:
This rice pudding pairs well with a cup of hot tea or coffee.

Suggested Side Dishes:
This rice pudding can be served as a dessert or a sweet breakfast dish.

Troubleshooting Advice:
- If the rice pudding is too thick, add a splash of coconut milk or water to thin it out.
- If the rice pudding is too thin, let it cook for a few more minutes to thicken.

Food Safety Advice:
Make sure to store any leftover rice pudding in the refrigerator and consume within 3 days.

Food History:
Rice pudding is a traditional dessert in many cultures, including Latin America and Asia.

Flavor Profiles:
This rice pudding has a creamy and sweet flavor with a hint of tropical fruit.

Serving Suggestions:
Serve this rice pudding as a dessert or a sweet breakfast dish.

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Taste: Sweet, Tropical, Creamy, Nutty