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Coconut Milk Rice Pudding

Easy

< 20 Minutes

Serves 3-4

Vegetarian

Coconut Milk Rice Pudding

Ingredients Method

Ingredients


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Method


  1. Combine the coconut milk, vanilla and condensed milk in a medium saucepan. Stir over medium heat for 5 minutes. Reduce heat to low, simmer, uncovered 3-5 minutes or until mixture thickens slightly.

  2. Tip the rice into a bowl, use your fingers to separate the grains. Stir the rice into the hot coconut milk mixture. Cook, stirring for 5 minutes. Remove from the heat. Cover and set aside 5-8 minutes until thickened.

  3. Meanwhile, combine the raspberries and caster sugar in a bowl. Set aside 15 minutes. Just before serving spoon the passion fruit pulp over the raspberries and stir to combine. Serve with the warm or cold coconut rice pudding.

  4. Tip: On standing and cooling the rice will absorb all the liquid and become thick. When reheating, drizzle a little extra coconut milk or fresh milk over the thickened pudding and warm in the microwave for 2-3 minutes on Medium/50% power.

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Coconut Milk Rice Pudding

Easy

< 20 Minutes

Serves 3-4

Vegetarian

Ingredients


Method


  1. Combine the coconut milk, vanilla and condensed milk in a medium saucepan. Stir over medium heat for 5 minutes. Reduce heat to low, simmer, uncovered 3-5 minutes or until mixture thickens slightly.

  2. Tip the rice into a bowl, use your fingers to separate the grains. Stir the rice into the hot coconut milk mixture. Cook, stirring for 5 minutes. Remove from the heat. Cover and set aside 5-8 minutes until thickened.

  3. Meanwhile, combine the raspberries and caster sugar in a bowl. Set aside 15 minutes. Just before serving spoon the passion fruit pulp over the raspberries and stir to combine. Serve with the warm or cold coconut rice pudding.

  4. Tip: On standing and cooling the rice will absorb all the liquid and become thick. When reheating, drizzle a little extra coconut milk or fresh milk over the thickened pudding and warm in the microwave for 2-3 minutes on Medium/50% power.