Coconut Rice Pudding 1/2 cup short or medium grain white rice (I used Nishiki) 2 cups whole milk 1 can coconut milk (about 14 oz) 1/4 cup sugar, plus more to taste 1/2 vanilla bean, split and ...

Reduce heat to medium-low and cook rice uncovered, often stirring until the mixture has thickened to almost a pudding-like consistency, 20 minutes. Remove from heat and add the egg yolk.

Coconut milk can add a rich depth to any dish it touches, but a powerful flavor means you can mess things up if you make this ...

Simmer, partially covered, stirring occasionally, until the rice is very tender and creamy, about 40-45 minutes. Remove from heat and stir in canned coconut milk, matcha powder, and vanilla extract.

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.

Stir in the coconut milk, mango, sugar, rum, nutmeg and an additional 1/4 cup water. Return to a simmer and cook, uncovered and stirring occasionally, until the rice is tender and the mixture is ...

For a thicker pudding: You can use coconut cream instead of coconut milk. Coconut cream has less water and more fat, which gives the dessert a thicker, creamier texture and deeper coconut flavor.

Active Time: 50 mins Total Time: 55 mins Yield: 6 servings Ingredients 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 ...