Thai Rice Pudding
University of Montana
Missoula, Mont.
The University of Montana serves a rice pudding with a global twist. It combines the sweetness of coconut milk with a hint of lime leaves to create a dessert with balanced sweetness in every bite.
Ingredients
2 cups sushi rice (calrose)
2 1/4 cups coconut milk
2/3 cup granulated sugar
1/4 tsp. kosher salt
2 kaffir lime leaves
1 lime, zested
1 tsp. fresh-grated ginger
1/4 cup coconut milk
1/4 cup cornstarch
Steps
- Rinse sushi rice well and cook in ample amount of water. Drain and set aside.
- In saucepan, bring coconut milk, sugar, salt and lime leaves to a simmer.
- Add zest and ginger. Combine second measure of coconut milk with cornstarch to make slurry and pour into pudding.
- Cook for 1 minute and remove from heat. Measure 2 1/4 cups cooked drained rice into pudding and place in serving dish.
- Top with fresh-sliced mangos, if desired.
Photo courtesy of University of Montana