In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick ...

1 cup uncooked white jasmine rice 2 1/2 cups water 1 (13.66-ounce) can unsweetened coconut milk, well stirred 1 (12.2-ounce) can evaporated coconut milk (such as Nature’s Charm) 2/3 cup ...

In a clean saucepan, combine cooked rice, 2 cups almond and coconut milk, and sugar. Cook, continuing to stir, over medium heat until thick and creamy, about 15-20 minutes.

Stir in the rice, return to a simmer, and cook for 35 minutes, stirring every 2 minutes, until the rice is tender but still slightly al dente. Remove from the heat and stir in the coconut extract.

Rice Pudding One 13.5-ounce (283g) can coconut milk 1 cup (312g) sweetened condensed milk 1 cup (200g) arborio rice ¾ cup (170g) whole milk ½ teaspoon ground cinnamon ½ vanilla bean, halved and ...

1 cup Arborio rice, rinsed until water runs clear 1 stick cinnamon, 3 inches long 1 teaspoon vanilla ¾ cup sweetened, condensed skim milk 1 cup light coconut milk 2 to 4 tablespoons light-brown sugar ...

Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil.

In a large pot, combine the milks, vanilla bean, cinnamon stick, ginger and lemon grass. Bring to a boil and boil 5 minutes, then turn the heat off. Let the mixture steep for 10 minutes.