Coconut Milk Rice Pudding

1. 1

   Soak the rice in 2 cups water for 1 hour.

2. 2

   Drain and pour the rice into a food processor.

3. 3

   Grind until broken up but not powdered.

4. 4

   Pour into a pot with 4 cups water and add the oil.

5. 5

   Bring to a boil and cook 20 minutes, stirring continuously.

6. 6

   Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl.

7. 7

   Let stand to dissolve, 20 minutes.

8. 8

   Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat.

9. 9

   After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water.

10. 10

    Simmer until the rice is cooked and has a thick consistency, 15 more minutes.

11. 11

    Remove from the heat and pour into a serving bowl, stirring to cool.

12. 12

    Place in the refrigerator for 4 hours to set.

13. 13

    Garnish with pistachios and candied orange peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.