Coconut Rice Pudding
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil
2
Reduce the heat and cover the pot, leaving the lid slightly ajar
3
Simmer for 30 minutes
4
Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency
5
Soak the gelatin sheets in cold water until they soften, about 6 minutes
6
Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture
7
Stir to dissolve the gelatin
8
Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins
9
Chill overnight
10
To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate
11
Garnish with mango slices