Post by April B. on Mar 12, 2004 11:49:59 GMT -6
Budin de Arroz y Coco (Coconut Rice Pudding)
3 cups (750 ml) milk
1 cup (250 ml) canned coconut milk
1 cup (250 ml) sweetened shredded dried coconut,
plus additional for garnish
1/2 cup (125 ml) medium- or short-grain rice
2 egg yolks
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
Combine the milk, coconut milk, coconut, and rice in a saucepan and
bring to a boil over moderate heat. Reduce the heat to very low and
simmer uncovered, stirring frequently, until the rice is tender and
the liquid has been absorbed, about 1 hour. Whisk together the egg
yolks, sugar, and vanilla in a small bowl and stir in some of the rice
mixture. Stir the resulting mixture into the rice pudding. Serve
warm, chilled, or at room temperature, garnished with shredded
coconut. Serves 4 to 6.
3 cups (750 ml) milk
1 cup (250 ml) canned coconut milk
1 cup (250 ml) sweetened shredded dried coconut,
plus additional for garnish
1/2 cup (125 ml) medium- or short-grain rice
2 egg yolks
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
Combine the milk, coconut milk, coconut, and rice in a saucepan and
bring to a boil over moderate heat. Reduce the heat to very low and
simmer uncovered, stirring frequently, until the rice is tender and
the liquid has been absorbed, about 1 hour. Whisk together the egg
yolks, sugar, and vanilla in a small bowl and stir in some of the rice
mixture. Stir the resulting mixture into the rice pudding. Serve
warm, chilled, or at room temperature, garnished with shredded
coconut. Serves 4 to 6.
