For the rice pudding: In a saucepan, bring the milk, coconut milk and a
Pour the milk and coconut milk into a pan with
alt to a boil. Add rice, stir and bring back to
Add the rice and water to a medium
To toast coconut: Heat a clean, dry
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan.
Bring to a simmer, uncovered, over moderate heat.
Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently.
Stir in the coconut extract and let simmer for one more minute.
Serve the rice pudding immediately in dessert cups, while still warm.
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
br>Meanwhile, to make the coconut rice, combine rice, coconut milk, ginger and 1
educe the heat. Add the rice gradually, stirring constantly.
Increase
Bring milk to a boil, remove from heat and add rice pudding mix. Stir for 1 min then set aside for 10 mins.
Meanwhile, heat butter in a frying pan. Add bananas and cook for 2 mins. Remove, brush with honey and roll in chopped pistachios.
To serve, distribute rice between serving bowls and top with bananas. Drizzle with mango juice and serve remainder on the side.
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg.
Serve warm.
Makes 10 servings.
Mix rice with sugar, cinnamon and raisins.
Add coconut cream pudding and milk.
Mix well.
Put in buttered 8 x 8-inch dish and bake until brown on top.
time, then add the rice pudding. Fold in the flour and
innamon sticks or vanilla bean, rice and salt. (If you are
COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and
RICE PUDDING: Rinse the Arborio rice several times until the water
erve with coconut rice.
To Make the Rice.
Combine rice, coconut cream and
Mix instant coconut cream pudding and milk by directions on package.
Add two thirds of Cool Whip to pudding and mix well. Put one layer vanilla wafers in bottom of dish.
Next, add a layer of sliced bananas.
Next, a layer of pudding mixture.
Continue layering like this until pudding mixture runs out.
Put one-third Cool Whip on top.
00c.
Coconut Rice.
Start with the rice.
Rinse rice under cold