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Coconut Rice Pudding

4 to 6 Servings

1¼ hours plus cooling

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This dessert combines some of the flavorings of kheer, or Indian rice pudding, with the tropical notes of coconut milk and the ultra-creamy texture of Italian risotto. A sharp vegetable peeler is the best way to remove a nice, wide strip of zest from the orange. But if lots of the bitter white pith is on the backside of the strip, trim off as much as you can with a paring knife before adding the zest to the pot. The pudding is delicious warm, or it can be made up to three days in advance and chilled. If it has been refrigerated for more than a few hours, let it stand at room temperature for about 30 minutes before serving.

4 to 6

Servings

Tip

Don't use light coconut milk; it will result in thin, watery flavor. Also, don't rinse the rice for longer than 20 seconds or so. This way, the grains retain much of their surface starch and the pudding will cook up creamy.

1¼ hours

plus cooling

Ingredients

  • ¼

    cup white sugar

  • ½

    teaspoon kosher salt

Directions

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Reviews
Kelsey C.

Yum! This is delicious and easy. A great dessert options for those gluten free/dairy free people in your life. I also did a version where I put a cinnamon stick in the pot as it cooked (no orange zest or cardamom) and it was equally delicious!

Amy G.

I'm assuming you use unsweetened coconut milk?

Lynn C.

Hi Amy -

Yes, unsweetened coconut milk is what you want to use here.

Best,
The Milk Street Team