- Prep:
- 6 hours
- Cook:
- 1 hour
- Serves:
- 8
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 rice 's starch to gelatinize fully, improving the mouthfeel.
Ingredients
Directions
- 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.
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