food for thought

by michelle

coconut rice pudding

with 3 comments

This rice pudding is so simple and delicious as well as being a great way to use up any left-over rice. Cooking time may vary depending on the type of rice you use. Start with cooked rice and for every cup of rice add 2 cups of milk and one cup of water. Bring to a simmer and allow to cook for a long time, until the rice absorbs most of the liquid. Now add a tin of coconut milk and allow this to thicken before adding ½ cup of palm sugar (or more according to taste). Serve sprinkled with a little extra palm sugar.


Written by michelle picker

March 8, 2011 at 11:00 am

3 Responses

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  1. Mmm, coconut sounds like a delicious addition to rice pudding. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your pudding up.

  2. Wow. I had no idea rice pudding was that simple. Do you think honey could work as the sweetener?


    March 8, 2011 at 12:21 pm

    • Yes, I think honey could work too, maybe even with rose water for a more Middle-Eastern flavour.

      michelle picker

      March 8, 2011 at 12:58 pm

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