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.

Put the milk, coconut milk, caster sugar and pudding rice into a saucepan. It is best to use one with a heavy base because it will help stop the pudding from burning while it is cooking.

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 ...

This delicious pudding contains cashew nuts and coconut milk, both of which are ... In a small bowl, combine the rice flour and 100ml of water and mix well. Set aside. 6. In a medium saucepan ...

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 ...

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 ...

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 ...