- 6 hours
- 1 hour
Rice pudding is regularly regarded as a leftover magnet not only because it is a convenient way to use leftover rice, but it is also a good way to use up leftover ingredients. An excellent blank canvas, rice pudding can reflect and complement most flavors add to it, while provide a creamy, silky mouthfeel. Most rice-eating cultures have either a savory or sweet version of rice pudding: in Italy, it is called budino di riso; in Indonesia, it is bubur samsam or ketan hitam and in Mexico, it is arroz con leche.This recipe offers a double-punch of coconut flavor to compliment arguably one of the creamiest rice puddings around. The long cook time allows the rices starch to gelatinize fully, improving the mouthfeel.
- In a large saucepan, combine rice, 1 ¾ cup milk, coconut milk, sugar and salt. Cook over medium-low heat adjusting heat to prevent boil-overs for one hour.
- Combine eggs, the remaining milk and the vanilla extract. Slowly mix the egg mixture into the rice, stirring consistently. Cook over low heat for two minutes.
- Remove the saucepan from heat. Stir in the raisins. Pour the hot mixture into a baking pan and allow to cool to room temperature. Sprinkle top with cinnamon and coconut. Cover pan tightly with plastic wrap and refrigerate for a minimum of six hours before serving.