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.
Avec Amore, Victoria & Alexander
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.
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.
6. Remove pot from heat and stir in vanilla extract, and coconut.
7. Spoon pudding into glasses and serve with toasted coconut and chopped mango .