Bring water and rice to a boil in a
Beat 2 tablespoons milk with egg yolk in a
ugar well.
Add Coconut Milk, Jasmine Rice, milk, vanilla extract, coconut extract, salt and
25\u00b0F.
Combine soymilk, rice and sugar in 3- to
In a medium bowl, soak rice for 20 minutes in enough water to cover. Drain and place in a heavy 3 quart saucepan. Add coconut milk, whole milk and sugar and bring mixture to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until thickened, stirring occasionally. (Mixture will thicken as it cools).
Remove from heat and add lime zest. Serve at Room temperature or chilled, garnished with toasted coconut.
For the rice pudding: In a saucepan, bring the milk, coconut milk and a pinch of
bring milk and a pinch of salt to a boil. Add rice
Pour the milk and coconut milk into a pan with a
Place milk, 3/4 cup of the coconut milk, sugar and vanilla in a medium saucepan on high heat. Bring to a boil.
Gradually add rice. Reduce heat to low and simmer, stirring, 35-40 mins, until rice is tender. Stir in lime peel.
Divide rice pudding among serving bowls. Top with lychees, remaining 1/2 cup coconut milk and mint leaves.
Soak the rice in cold water 30 minutes & rinse.
Measure the sweetened condensed milk and stir in the saffron. Set aside.
Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
Can be served warm and garnished with golden raisins or sliced almonds.
Served cool can be topped with Redi Whip.
Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.
Soak rice in cold water for 30 mn. Drain. In 3 qurt sauce pan bring coconut milk, whole milk, rice, sugar, and pinch of salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 mn or until thick. Remove pan from heat. Stir ginger into pudding. Refrigerate at least 2 hrs and serve with fresh mango.
Place the coconut milk in a small saucepan with 3/4 cup of water and bring to a boil. Add the rice and reduce the heat to its lowest setting. Cook very gently for 10 minutes or until the rice is tender, adding a little more water if it runs dry.
Cut away the skin from the mango and dice three quarters of the fruit. Puree the remainder in a small bowl by mashing it with a fork. Stir in the lime juice, zest and chopped mango.
Stir the sugar into the rice and transfer to a serving dish. Spoon the mango mixture on top and top with the nuts.
In a bowl, combine rice, eggs, flour, coconut milk, coconut and brown sugar.
Heat
Place rice in a colander & wash under cold water until water runs clear. Drain well.
Place rice, coconut milk, water, butter & sugar in a 2.5L deep microwave safe bowl or jug and stir to combine.
Microwave uncovered on high for 18 minutes, stirring every 6 minutes. Remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
Spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.
cover, and simmer until the rice is tender and liquid has
ugar until smooth. Add the coconut milk to a saucepan, bring to
ot.
Stir in the rice and reduce heat to low
large saucepan, heat the coconut oil and olive oil over
old running water.
Place rice in a bowl and add