This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.
In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed.
Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Sepha
Jun 24, 2013
No comment left
MeSojouner
Jun 30, 2010
This recipe is a keeper! The flavor is mild. Very good! If you are looking for a stronger coconut taste you might try adding coconut extract instead of the vanilla. I made the recipe just as listed and it came out perfect!
Reviews
No comment left
This recipe is a keeper! The flavor is mild. Very good! If you are looking for a stronger coconut taste you might try adding coconut extract instead of the vanilla. I made the recipe just as listed and it came out perfect!