Coconut Rice Puddings With Raspberries Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Steps:

• In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Steps:

• Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Steps:

• Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.
• Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.

Steps:

• Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
• In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill

Steps:

• Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
• Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
• To serve, top with brown sugar, banana, and a scoop of ice cream.

Steps:

• Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
• Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
• Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.

Steps:

• Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

Steps:

• Bring uncooked rice blend and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
• Add coconut milk, maple syrup, and 1/2 cup water; stir to combine. Stir in cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in frozen raspberries. Transfer mixture to a bowl set in an ice-water bath; stir occasionally until chilled. Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut flakes, if desired.

Steps:

• In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill., Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool., Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.