Coconut Lime Rice Pudding

1. 1

   In a bowl soak rice in cold water to cover 30 minutes.

2. 2

   Drain rice in a sieve.

3. 3

   In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes.

4. 4

   Remove pan from heat.

5. 5

   Stir lime zest into pudding.

6. 6

   Divide pudding among four 2/3-cup custard cups.

7. 7

   Puddings may be made 2 days ahead and chilled, covered.

8. 8

   Serve puddings warm or chilled and garnish with flaked coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.