Toasted Coconut Rice Pudding Recipe

Name: Toasted Coconut Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1 1/2 tablespoons fresh ginger, grated; lime peel (4-inch strip, no pith, please!); 1 pinch salt; 1 tablespoon unsalted butter; 1/2 cup arborio rice; 1 cup full-fat evaporated milk, divided; 1/2 cup full-fat evaporated milk, divided; 4 tablespoons honey; 1/2 cup toasted desiccated coconut; 1/3 cup golden raisin, chopped (optional); 1 teaspoon rum extract; 1/2 teaspoon vanilla extract; Toppings; freshly whipped cream (optional); toasted coconut (optional); freshly grated lime zest (optional); cinnamon (optional); nutmeg (optional)

Servings: persons

2 1/2 cups water
1 1/2 tablespoons fresh ginger, grated
lime peel (4-inch strip, no pith, please!)
1 pinch salt
1 tablespoon unsalted butter
1/2 cup arborio rice
1 cup full-fat evaporated milk, divided
1/2 cup full-fat evaporated milk, divided
4 tablespoons honey
1/2 cup toasted desiccated coconut
1/3 cup golden raisin, chopped (optional)
1 teaspoon rum extract
1/2 teaspoon vanilla extract
Toppings
freshly whipped cream (optional)
toasted coconut (optional)
freshly grated lime zest (optional)
cinnamon (optional)
nutmeg (optional)

1
To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
2
Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
3
Scald the 1 cup evaporated milk and honey in the microwave.
4
Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
5
Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
6
Serve with your favorite toppings.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups water, 1 1/2 tablespoons fresh ginger, grated, lime peel (4-inch strip, no pith, please!), 1 pinch salt, and more.

Yes, Toasted Coconut Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted Coconut Rice Pudding

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