Creamy Low Fat Coconut Rice Pudding Recipes

Steps:

• In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally., Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

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, 20 to 25 minutes.
• Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
• Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
• Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.

Steps:

• Make the crust:
• Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
• Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
• Make the pudding:
• Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
• Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
• Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
• Make the caramel:
• Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
• Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
• Make the rum whip and assemble the pie:
• Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
• Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.

Steps:

• In a large saucepan, bring the coconut milk, milk, rice and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 50-55 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla., Spoon into dessert dishes. Sprinkle with cinnamon. Serve warm or cold.

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

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:

• Combine rice, coconut milk, water and sugar in saucepan.
• Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
• Take off heat, add cinnamon and vanilla.
• Enjoy warm or chilled.