Coconut Lime Rice Pudding

Coconut Lime Rice Pudding

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!!

Recipe:

• 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.