Coconut Milk Rice Pudding

Name: Coconut Milk Rice Pudding
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 1 stick butter; 118 milliliters candied orange peel; 946 milliliters coconut milk; 473 milliliters long grain rice; 118 milliliters pistachios, finely chopped; 2 Tbsps rose water; 0 teaspoons saffron, steeped in 2 tablespoons hot water; 946 milliliters sugar; 59 milliliters vegetable oil

Coconut Milk Rice Pudding is a gluten free and vegetarian dessert. This recipe makes 12 servings with 675 calories, 5g of protein, and 31g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, candied orange peel, coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours and 10 minutes.

Instructions

Soak the rice in 2 cups water for 1 hour.

Ingredients you will need

Water

Rice

Drain and pour the rice into a food processor. Grind until broken up but not powdered.

Ingredients you will need

Rice

Equipment you will use

Food Processor

Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.

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Water

Cooking Oil

Equipment you will use

Pot

Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl.

Ingredients you will need

Coconut Milk

Sugar

Water

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Bowl

Let stand to dissolve, 20 minutes.

Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes.

Ingredients you will need

Coconut Milk

Rose Water