#Coconut vanilla milk full#
I used 1 full can of lite coconut milk, and a mix of whole milk and 2% milk. Used a whole can of coconut milk and then enough whole milk to bring it to 3.5 cups of liquid total. Served warm with cherries in port drizzled on top. I added about 1 cup of shredded coconut to the rice pudding after cooking. Sprinkled a few chopped walnuts over it before serving.Įxcellent recipe. This was great! I had an opened can of coconut milk so I used a whole cup and adjusted the milk. I used 1/2 milk and 1/2 lite coconut milk and it was so delicious I had to make it again soon. I added a bit of finely grated lemon peel and raisins and substituted half the white sugar with brown sugar. Might increase the coconut milk in lieu of whole milk next time. I think vanilla bean would make it that much richer and wonderful. I used sushi rice and it came out very thick and creamy at exactly 40 minutes on the stove. I stuck to the recipe only adding about 2 tbsp more of coconut milk and a little more rice. I'll definately be making this rice pudding again. By the end, it was on the verge of burning, but I caught it in time and turned off the heat. I had to keep a close eye on the pot because it boiled over once and left a sticky mess on the stove top. The only problem I had was that it did take 40 minutes to cook on the stove. I followed the recipe almost exactly, only omitting the coconut flake garnish. It wasn't too sweet and had a good, but not overpowering, coconut flavor.
Even our guests who are not big on dessert asked for seconds. This rice pudding was a hit at a dinner party. I served it with candied orange peel on top but will try it with fresh mango next time. I was supposed to take to a friend's house for dinner that night and "tasted" two bowls of it before it even got out of the house. So I added the grated zest of one orange, 2 cardamom pods, and a quarter tsp of fennel seeds. įollowing the other reviewers' suggestion, I used a full can of coconut milk and then added 2% milk to make 3 and a half cups and tried to add some zing to the recipe. In spite of my looseness with the recipe directions, it is forgiving. Next time I will follow the directions more closely as I used freshly made rice from rice cooker (not cold) and cooked it down in spurts as I made dinner, ate dinner, and tidied up kitchen (rather than the continuous 40 minutes of stirring). I zested a very small lemon, added to cardamon seeds and about 1/3 tsp of ground cardamon. I used a cup of light coconut milk and used 1% low fat milk for the balance. I like adding a cinnamon stick and a little bit of lime peel, maybe some clove too if I'm in the mood. Like others, we use the whole can of coconut milk and reduce the amount of whole milk milk. I topped with fresh mango, black and golden raisins as well as freshly grated nutmeg.heavenly! Great recipe! I was looking to use leftover milk from a previous recipe and very glad I found this!! I pretty much followed a written except I used an entire can of coconut milk (wanted to use it up). I used the super yummy Thai Kitchen unsweetened coconut milk in the red can.Īlso, I had used my leftover rice I made with the same coconut milk, but I think it still would have been amazing with just plain rice. I was eating it hot, even though I had wanted it to cool it for later. I tasted it before I added the vanilla at the end, and it was good, but once I put in the vanilla, it knocked my socks off.
Fantastic recipe! My children who are extremely picky, one of which who had never tried rice pudding before, both loved it.
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