Coconut Milk Rice Pudding
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Long Grain Rice1 cup
Vegetable Oil4 cups
Coconut Milk4 cups
Sugar2 tbsps
Rose Water1 cup
Candied Orange PeelDirections:
1
Soak the rice in 2 cups water for 1 hour
2
Drain and pour the rice into a food processor
3
Grind until broken up but not powdered
4
Pour into a pot with 4 cups water and add the oil
5
Bring to a boil and cook 20 minutes, stirring continuously
6
Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl
7
Let stand to dissolve, 20 minutes
8
Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat
9
After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water
10
Simmer until the rice is cooked and has a thick consistency, 15 more minutes
11
Remove from the heat and pour into a serving bowl, stirring to cool
12
Place in the refrigerator for 4 hours to set
13
Garnish with pistachios and candied orange peel