Rice pudding is a delicious and rich way of satisfying your sweet tooth, and it is comforting to the soul. There are many versions out there and testing each one is the only way to find the right one for you. This recipe is sweet, cozy, and light. Served either chilled or warmed up, it is sure to leave a happy tummy. The convenient thing about rice pudding is you most likely have everything you need for it in your pantry and refrigerator. Enjoy!
Bring 1 1/2 cups of water to a boil in a sauce pan. Add 3/4 cups white rice and 1 tablespoon of butter. Bring back to a boil, cover, reduce heat to low, and cook for 20 minutes or until all the water is absorbed. Set aside.
In a clean sauce pan, combine 3/4 cup sweetened condensed milk, 1/4 cup low fat milk, 1/4 teaspoon cinnamon, 3 tablespoons light brown sugar, 1 tablespoon white granulated sugar, 1/4 cup sweetened shredded coconut and 1 beaten egg. Bring to a simmer and add the cooked rice and cook on low for 15 more minutes.
Divide the rice pudding into 4 individual ramekins and put in the fridge until chilled, preferably overnight.
When ready to serve, take out the fridge. Preheat the oven to 400 degrees and place a layer of shredded coconut on a baking sheet. Let the coconut toast, about 10 minutes... watch carefully!
Top the pudding with the toasted coconut and serve!
Tasty Hints: use the mandarin juice as a yummy addition to a smoothie or add to champagne, and use left over condensed milk to make a deliciously rich Vietnamese Iced Coffee.
Bring 1 1/2 cups of water to a boil in a sauce pan. Add 3/4 cups white rice and 1 tablespoon of butter. Bring back to a boil, cover, reduce heat to low, and cook for 20 minutes or until all the water is absorbed. Set aside.
In a clean sauce pan, combine 3/4 cup sweetened condensed milk, 1/4 cup low fat milk, 1/4 teaspoon cinnamon, 3 tablespoons light brown sugar, 1 tablespoon white granulated sugar, 1/4 cup sweetened shredded coconut and 1 beaten egg. Bring to a simmer and add the cooked rice and cook on low for 15 more minutes.
Add 1 can drained mandarins, stir to combine.
Divide the rice pudding into 4 individual ramekins and put in the fridge until chilled, preferably overnight.
When ready to serve, take out the fridge. Preheat the oven to 400 degrees and place a layer of shredded coconut on a baking sheet. Let the coconut toast, about 10 minutes... watch carefully!
Top the pudding with the toasted coconut and serve!
Tasty Hints: use the mandarin juice as a yummy addition to a smoothie or add to champagne, and use left over condensed milk to make a deliciously rich Vietnamese Iced Coffee.
MMMMM what about a mandarin enhanced champagne cocktail with this rice pudding?
ReplyDeleteThe possibilities are endless.
Thanks for this one.