INDIAN COCONUT RICE RECIPES

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CREAMY COCONUT MILK RICE PUDDING RECIPE | ALLRECIPES



Creamy Coconut Milk Rice Pudding Recipe | Allrecipes image

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Provided by awakenedone

Categories     Rice Pudding

Yield 10 servings

Number Of Ingredients 13

3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2 eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped
1 cup raisins, or more to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
  • Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
  • Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Nutrition Facts : Calories 486.6 calories, CarbohydrateContent 72.2 g, CholesterolContent 51.8 mg, FatContent 21.4 g, FiberContent 2.4 g, ProteinContent 6.4 g, SaturatedFatContent 16.7 g, SodiumContent 138.4 mg, SugarContent 43.6 g

COCONUT RICE RECIPE - NYT COOKING



Coconut Rice Recipe - NYT Cooking image

Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

Provided by Tejal Rao

Total Time 35 minutes

Yield 3 to 4 servings

Number Of Ingredients 5

1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water

Steps:

  • Rinse the rice a few times, until the water that drains away runs almost completely clear.
  • Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
  • Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

Nutrition Facts : @context http//schema.org, Calories 96, UnsaturatedFatContent 0 grams, CarbohydrateContent 4 grams, FatContent 9 grams, ProteinContent 1 gram, SaturatedFatContent 8 grams, SodiumContent 243 milligrams, SugarContent 3 grams

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