WARM RICE PUDDING

COCONUT RICE PUDDING
1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Garnish: sweetened flaked coconut, toasted
Simmer rice, milk, coconut milk, sugar, and salt, uncovered,
in a 2 1/2- to 3-quart heavy saucepan over moderate heat,
stirring frequently, until thickened, about 40 minutes. Stir
in vanilla. Serve warm.
Makes 4 servings.
*********
We tried this on a Sunday afternoon after spending some time in the snow. It was wonderful!!
(RJR)

Posted on January 31, 2005 at 5:48 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Kosher Desserts, Kosher Kitchen, Kosher Recipes, Uncategorized

Leave a Reply