Coconut Brown Rice Pudding
This tasty rice pudding features light coconut milk and toasted coconut
13 oz. light coconut milk
14 oz. whole milk
3⁄4 cup short-grain brown rice
1 tsp. salt
1⁄2 cup sugar
4 oz. half-and-half
1⁄4 cup toasted coconut
1. Put coconut milk, whole milk, rice, salt and sugar in heavy saucepan and bring to a boil. Reduce heat to very slow simmer, stirring often. Cook uncovered until rice is tender but chewy and absorbs most liquid, about 60 minutes.
2. Remove pudding from heat and transfer to bowl, cover with damp towel directly over rice, cool in refrigerator.
3. When completely chilled fold in half-and-half with rubber spatula until smooth and well distributed.
4. Place in serving dish (4-oz. portion) and sprinkle with toasted coconut.
Recipe by Flik International