Coconut Rice Pudding
The aromatic long-grain rice keeps its texture and lends an exotic perfume to the finished dish. The cardamom is a nice companion for the coconut milk, but the pudding is still good without it.
- 1 1/2 cups milk
- 3 cups coconut milk
- 1/2 cup sugar
- 3/4 cup basmati or jasmine rice
- 1/2 tsp. kosher salt
- 1 green cardamom pod, lightly crushed (optional)
- 2 eggs
- 1/2 cup unsweetened dried coconut
- Sweetened whipped cream for serving
In a saucepan over medium-high heat, combine the milk, coconut milk, 1/4 cup of the sugar, the rice, salt and cardamom pod. Bring to a boil, stirring frequently to prevent the rice from scorching. Reduce the heat to low and simmer, uncovered, stirring frequently, until the pudding is thick and creamy and the rice is tender, about 30 minutes.
In a bowl, vigorously whisk together the eggs and the remaining 1/4 cup sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Add the hot rice, a few tablespoons at a time, to the eggs while stirring vigorously with a wooden spoon. Transfer the pudding to a single large serving bowl or individual bowls. Let cool to room temperature, then cover and refrigerate until completely cold.
Meanwhile, preheat an oven to 350°F. Spread the coconut evenly on a rimmed baking sheet and toast until golden brown, stirring occasionally, about 8 minutes. Serve the pudding topped with dollops of whipped cream and sprinkled with the toasted coconut. Serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).