Ingredients with Measurements:
- 1 cup of rice flour
- 1 can of coconut milk (13.5 oz)
- 1 can of sweetened condensed milk (14 oz)
- 3 cups of water
- 1 cup of shredded coconut
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Special equipment needed:
- Medium-sized pot
- Whisk
- Mixing bowl
- Pudding molds or ramekins
Step-by-step instructions:
1. In a medium-sized pot, combine the rice flour, coconut milk, sweetened condensed milk, water, shredded coconut, vanilla extract, and salt. Whisk until well combined.
2. Place the pot over medium heat and cook the mixture, stirring constantly, until it thickens and starts to boil. Reduce the heat to low and continue cooking for about 10-15 minutes, stirring occasionally, until the mixture becomes a thick pudding consistency.
3. Remove the pot from the heat and let the pudding cool for a few minutes.
4. Pour the pudding into individual pudding molds or ramekins and let it cool to room temperature.
5. Once the pudding has cooled, cover it with plastic wrap and refrigerate for at least 2 hours or until set.
6. To serve, remove the pudding from the molds or ramekins and garnish with shredded coconut and a sprinkle of cinnamon.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 2 hours 35 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 34g
Protein: 4g
Sodium: 110mg
Sugar: 20g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or tapioca flour.
- Shredded coconut can be substituted with toasted coconut flakes or chopped nuts.
Variations:
- Add a tablespoon of cocoa powder to the pudding mixture for a chocolate twist.
- Top the pudding with fresh fruit, such as sliced bananas or strawberries.
- Add a tablespoon of rum to the pudding mixture for a boozy version.
Tips and tricks:
- Stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pot.
- If the pudding is too thick, add a little more water to thin it out.
- For a smoother texture, strain the pudding mixture through a fine-mesh sieve before pouring it into the molds.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat it in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Serve the pudding in individual pudding molds or ramekins and garnish with shredded coconut and a sprinkle of cinnamon.
Garnishes:
Shredded coconut, toasted coconut flakes, chopped nuts, fresh fruit, cinnamon, or cocoa powder.
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of cookies.
Troubleshooting advice:
If the pudding is too thin, cook it for a few more minutes until it thickens. If it is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to refrigerate the pudding as soon as it cools down to prevent bacteria growth.
Food history:
Manjar Branco is a traditional Brazilian dessert that originated in Portugal. It is made with rice flour, coconut milk, and sugar and is similar to rice pudding.
Flavor profiles:
Creamy, coconutty, and slightly sweet.
Serving suggestions:
Serve the pudding chilled as a dessert or snack.
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Region: Brazilian