Rice and Coconut Milk Pudding

Name: Rice and Coconut Milk Pudding
Cuisine: Thai
Ingredients: 1 mango or other tropical fruit, such as banana or melon, sliced or cut into small cubes, or 1 passion fruit; 8 unsalted pistachio nuts, shelled, peeled, and chopped; 1 mango or other tropical fruit, such as banana or melon, sliced or cut into small cubes, or 1 passion fruit; 1 mango or other tropical fruit, such as banana or melon, sliced or cut into small cubes, or 1 passion fruit; 1 mango or other tropical fruit, such as banana or melon, sliced or cut into small cubes, or 1 passion fruit; 1 mango or other tropical fruit, such as banana or melon, sliced or cut into small cubes, or 1 passion fruit; 3 cups milk or a mixture of milk and coconut milk ¼ cup sugar; 3 cups milk or a mixture of milk and coconut milk ¼ cup sugar; 1 can coconut milk (not piña colada mix); 1 can coconut milk (not piña colada mix); 1 cup white rice, preferably basmati or short-grain; 2 cups water salt; 3 cups milk or a mixture of milk and coconut milk ¼ cup sugar

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Most people have rice on hand, and with a can or two of coconut milk in the cupboard as well, you can make this dessert on the spur of the moment. It is wonderful chilled and served with fruit—honeydew, pineapple, or bananas—but best are slices of ripe, sweet mangoes.

Coconut rice puddings are made in South America and in Asia. This simple pudding is based on a traditional Thai dessert made with steamed glutinous rice. It is wonderfully dense and delicious, but the sticky rice isn’t

Ingredients

Asia
Thailand
Dessert
Vegetarian
Gluten-free
South East Asia

Ingredients

Method