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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Warm Coconut Rice Pudding Recipe

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This recipe for Warm Coconut Rice Pudding is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. water
1 c. uncooked instant rice
1/2 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk, divided
2 large egg yolks
1 c. coconut milk
1/4 c. flaked coconut
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 Tbsp. chopped pistachios
Directions:
Directions:
Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium low. Simmer for 5 minutes.
Combine sugar, cornstarch and salt in a small bowl. Combine 1/4 c. milk and yolks in a separate bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
Bring remaining 1 1/4 c. milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat; stir in cooked rice, coconut, and next 3 ingredient. Top with pistachios.

 

 

 

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