Coconut Rice Pudding

Instructions

1. Step 1

   Rinse the rice under cold running water until the water is mostly clear, then drain thoroughly.

   Ingredients used: 150.0 gr White Rice

   Cookware: fine mesh strainer

2. Step 2

   Combine the drained rice, coconut milk, whole milk, and salt in the saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 1.0 gr Salt, 480.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

3. Step 3

   Reduce to low heat and cook until the rice is tender and the mixture is creamy, stirring frequently and scraping the bottom of the pan.

   Timer: 30 min (fixed)

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the sugar and continue cooking over low heat until dissolved and the pudding lightly coats the spoon.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar

   Cookware: saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat, stir in the vanilla, and let the pudding stand to thicken.

   Timer: 10 min (fixed)

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan, wooden spoon

6. Step 6

   Divide the pudding among serving bowls and finish with the ground cinnamon and toasted shredded coconut. Serve warm, or refrigerate for a chilled pudding.

   Ingredients used: 1.0 gr Ground Cinnamon, 20.0 gr Unsweetened Shredded Coconut

   Cookware: Serving bowls