Coconut rice pudding is a deliciously tropical dessert (or breakfast) everyone will love. Its mild coconut flavor with a hint of citrus is topped with more coconut and the fruit of your choice.

Combine coconut milk and milk in a saucepan with lime ... Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened. Cook ...

The dessert combines glutinous rice, fresh mangoes, and coconut milk, each contributing unique nutritional value. A few health benefits of the ingredients used in the pudding include: Glutinous ...

Rinse one cup of rice under cold water before adding it to a pot with one cup each of water and coconut milk, and salt to taste. Bring to a boil, then reduce heat; cover tightly, letting steam ...

2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool. 3. Spoon the rice pudding into bowls ...

In a medium saucepan, combine rice and 2 cups of water. Place over high heat, bring to a boil, and cook for 5 minutes or until the water has evaporated. Stir in beverage-style coconut milk ...

Coconut rice goes well with all sorts of cuisines, from the Caribbean to South-East Asia. It’s particularly good with a Thai green curry. Wash the rice well under cold running water to remove ...

1 cup Short grain rice 1/2 cup Skim milk Sweetener = 6 tsp sugar 1 tsp Vanilla 1 tbsp Shredded coconut (unsweet) In a saucepan combine cooked rice skim milk articial sweetener vanilla and coconut ...