Coconut Rice Bowl (Printable Version)
One-pot creamy coconut rice with a rich, smooth bite. Tastes like the tropics, hot or cold.
# What You'll Need:
01 -
1 teaspoon cinnamon
02 -
⅓ cup heavy cream
03 -
½ cup sweetened shredded coconut (totally up to you)
04 -
Toasted shredded coconut (add on top if you want)
05 -
1 cup short-grain or medium-grain white rice
06 -
1 (13.25 oz) can coconut milk
07 -
⅓ cup golden raisins (or leave 'em out)
08 -
1 cup sweetened condensed milk
09 -
1 ½ cups whole milk
# Step-by-Step Guide:
01 -
Once you've taken it off the heat, toss in the shredded coconut. Wait a bit for it to cool so it's not piping hot. Dish it up warm if you want, or stash it in the fridge and enjoy cold later. Sprinkle toasted coconut on at the end if you're into that.
02 -
Pour in sweetened condensed milk, heavy cream, cinnamon, and raisins if you're using them. Keep it on low, give it several stirs, and hang tight until it turns thick and super creamy. Leave it for about 12 minutes.
03 -
Let it cook for around 14 to 16 minutes. Give it a stir every now and then, checking until the rice is nice and soft.
04 -
Pull out a good size pot for everything. Toss in the rice, whole milk, and coconut milk. Get it bubbling on medium-high. When it starts to boil, bring the heat way down and pop on a lid.
# Additional Notes:
01 -
When you're about to cool or chill this, splash in another ⅓ to ½ cup milk after you turn off the heat. It'll keep your pudding loose, not super thick.
02 -
After it cools, move it into a sealed container or break it up into single servings. It'll last fine in the fridge for up to 5 days.
03 -
Warm it back up in the microwave or on low on your stove. If it feels too thick, just add some milk.
04 -
Instead of raisins, try using chopped up dried mango or pineapple. You can also throw in toasted nuts for a little crunch.
05 -
Make it super tasty by pouring in a splash of coconut, vanilla, or even rum flavor extract.