I found myself with a 1/2 can of coconut milk after making my favorite Coconut Tea Cake which I blogged about here. So, I made a 1/2 recipe of this delicious, creamy coconut lime rice pudding. Soaking the rice for a half hour before cooking the pudding helps to shorten the cook time. Using lite coconut milk and 2% milk will decrease the fat calories of the pudding but still ensure a creamy, rich texture.
Sweet comfort food!!
- 1/2 cup white basmati rice
- a 13- to 14-ounce can light unsweetened coconut milk
- 1 1/4 cups whole milk
- 1/2 cup sugar
- 1 1/2 to 2 teaspoons finely grated fresh lime zest
In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
Serve puddings warm or chilled and garnish with flaked coconut.