Rice Pudding was an obsession with my former restaurateur. I experimented with tons of different varieties; based on rice, based on flavorings, based on dairy. I used Long Grain Carolina, Jasmine, Basmati, Arborio, Sushi, and very expensive black Imperial Rice. One day I had 5 four quart pots of rice going on the stove at the same time stirring like a crazed mad scientist. I gained 10 pounds during this recipe experimenting phase. There wasn’t a single batch I didn’t like.
This version I just created for a catering event that had a tropical theme. I topped it with toasted coconut and mango. It was delicious.
Enjoy!
Avec Amore, Victoria & Alexander
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Coconut Rice Pudding
Yield – 4 Cups
2/3 Cup Extra Long Grain Rice (5 oz)
1 ½ Cups Water
15 oz Can Coco Lopez Cream of Coconut
3 Cups Milk
1/3 Cup Sugar (2 oz)
2 teaspoons Vanilla Extract
3/4 Cup Sweetened Flake Coconut (3 oz)
Garnish: Toasted Coconut and Chopped Mango
1. In a 2 quart saucepan bring rice and 1 ½ cups of water to a boil over medium high heat.
2. Lower heat to a simmer.
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3. When the water has evaporated from the pot pour in the Coco Lopez and milk, stir with a wooden spoon.
4. Bring to a simmer stirring frequently until mixture begins to thicken for about 30 minutes.
5. Stir sugar into mixture and continue to thicken the pudding to desired consistency.
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6. Remove pot from heat and stir in vanilla extract, and coconut.
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7. Spoon pudding into glasses and serve with toasted coconut and chopped mango .