Coconut Rice Pudding
You can never have too many side dish recipes, so give Coconut Rice Pudding a try. One portion of this dish contains approximately 10g of protein, 10g of fat, and a total of 552 calories. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $1.2 per serving. It is brought to you by Afrolems. 32 people found this recipe to be yummy and satisfying. A mixture of rice, coconut milk, condensed milk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 57%, this dish is solid. If you like this recipe, take a look at these similar recipes: The Secret Ingredient (Coconut): Double Coconut Rice Pudding, Coconut Rice Pudding, and Coconut Rice Pudding.
Servings: 2
Ingredients:
A handful of Grated Coconut
¼ cup of Coconut milk
¼ cup of Condensed milk
½ cup of chopped fruits
1 cup of cooked Tuwo rice (short grain rice)
Equipment:
stove
frying pan
pot
Cooking instruction summary:
In a pot on low heat, pour in your already cooked tuwo rice, the coconut milk and the condensed milk. Stir and leave to simmer on low heat till the milk becomes absorbed in the rice.Mash the rice a little bit as it is boiling in the pot of milk. Once rice has absorbed the milk completely, take off the stove and allow it to cool.Chop the fruits you would like to add to the pudding and set aside.Grate your coconut and set aside or use store bought coconut flakes.In a pan, pour in your coconut flakes and heat up to toast. Stir it around so it does not burn until you achieve a light brown color and take it off the heat.Serve the rice pudding with the fruits and toasted coconut flakes sprinkled over it as a dessert.
Step by step:
1. In a pot on low heat, pour in your already cooked tuwo rice, the coconut milk and the condensed milk. Stir and leave to simmer on low heat till the milk becomes absorbed in the rice.Mash the rice a little bit as it is boiling in the pot of milk. Once rice has absorbed the milk completely, take off the stove and allow it to cool.Chop the fruits you would like to add to the pudding and set aside.Grate your coconut and set aside or use store bought coconut flakes.In a pan, pour in your coconut flakes and heat up to toast. Stir it around so it does not burn until you achieve a light brown color and take it off the heat.
2. Serve the rice pudding with the fruits and toasted coconut flakes sprinkled over it as a dessert.
Nutrition Information:
covered percent of daily need
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