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Coconut Rice Pudding

Coconut Rice Pudding - Grandma's Tasty Recipes

I remember the first time I tried coconut rice. It was during a summer cookout at my friend's house. The rich, sweet aroma wafted through the air, and I was immediately captivated. 
Cooking this dish at home became a mission for me, and boy, did it pay off! Coconut rice has since become a staple in my kitchen. It’s not just a side; it’s a dish that steals the show.
This recipe is more than easy to whip up, and it invites creativity. Imagine the satisfaction when your friends ask for seconds (and thirds!) at dinner. Trust me. Coconut rice will impress anyone who tries it. Let’s dive into why this recipe works so well and how to make it.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: Malaysian
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 1/2 cup finely shredded unsweetened dried coconut
  • 1 cup Arborio rice
  • 1 tablespoon light brown sugar
  • 1 quart full-fat milk
  • 1 can of unsweetened coconut cream 14-ounce
  • 1/4 teaspoon vanilla extract
  • 1/2 cup granulated sugar

Method
 

Step 1: Rinse the Rice
  1. First, grab your Arborio rice and rinse it under cold water. This step is crucial. Rinsing removes excess starch, preventing the rice from getting gummy. You want each grain to stand proud.
Step 2: Combine Ingredients
  1. In a large pot, combine the rinsed rice, full-fat milk, coconut cream, brown sugar, granulated sugar, and vanilla extract. Stir until everything is well mixed. You’ll want to keep this mixture at a medium heat.
Step 3: Bring to a Simmer
  1. Raise the heat until your mixture starts to gently bubble. Once it simmers, reduce the heat to low. Cover with a lid, allowing the flavors to meld together.
Step 4: Cook Until Done
  1. Cook the rice for about 20 minutes. Stir occasionally to ensure nothing sticks to the bottom. The rice should be creamy and tender when it’s ready.
Step 5: Let It Rest
  1. Once cooked, turn off the heat and let it sit with the lid on for an additional 10 minutes. This resting period is vital. It allows the rice to absorb any remaining liquid, enhancing its creaminess.
Step 6: Fluff and Serve
  1. After resting, give your coconut rice a gentle fluff with a fork. This step helps the texture—make sure to have extra coconut on hand for garnish if you like a little crunch!

Notes

  • Use Unsweetened Coconut: Using sweetened coconut can make the dish overly sweet. Stick with unsweetened for balanced flavors.
  • Temperature Control: Keep an eye on the heat. If it’s too high, you risk burning the rice.
  • Stir Often: Stir occasionally to prevent sticking, especially near the end of the cooking process.
  • Leftovers: This rice stores well in the fridge. Just reheat gently with a splash of milk to restore creaminess.
  • Customizable: Feel free to add spices like cinnamon or nutmeg for a non-traditional twist.