Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium-sized pot with a lid
- Wooden spoon
- Mixing bowl
- Whisk
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain.
2. In a medium-sized pot, bring 2 cups of water to a boil.
3. Add the rice to the boiling water and stir.
4. Reduce the heat to low, cover the pot with a lid, and let the rice simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
5. In a mixing bowl, whisk together the coconut milk, whole milk, sugar, salt, and vanilla extract.
6. Once the rice is cooked, pour the milk mixture over the rice and stir.
7. Bring the mixture to a simmer over medium heat, stirring occasionally.
8. Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the pudding thickens and the rice is fully cooked.
9. Stir in the shredded coconut.
10. Remove the pot from the heat and let the pudding cool for 10 minutes.
11. Serve the pudding in individual bowls and garnish with additional shredded coconut, if desired.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 53g
Protein: 5g
Sodium: 250mg
Sugar: 27g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or soy milk can be used instead of whole milk.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add sliced bananas or mangoes to the pudding for a tropical twist.
- Top the pudding with toasted nuts or granola for added crunch.
- Add a pinch of cinnamon or nutmeg for a warm and cozy flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Stir the pudding occasionally to prevent it from sticking to the bottom of the pot.
- Let the pudding cool for a few minutes before serving to allow it to thicken.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the pudding in individual bowls and garnish with shredded coconut and sliced fruit.
Garnishes:
Shredded coconut, sliced fruit, toasted nuts, or granola.
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Store leftover pudding in the refrigerator and consume within 3 days.
- Do not leave the pudding at room temperature for more than 2 hours.
Food history:
Coconut rice pudding is a traditional dessert in many cultures, including Thai, Indian, and Caribbean.
Flavor profiles:
Creamy, sweet, and coconutty.
Serving suggestions:
Serve the pudding warm or chilled, depending on your preference.
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Region: Thai