Lemon Coconut Rice Pudding Recipes

Steps:

• Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
• Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
• Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

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:

• 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 pudding mix and sugar together in a small pan and gradually add milk.
• Bring to a boil over medium heat, stirring constantly.
• Remove from heat and add butter, rice, coconut and vanilla.
• Lastly add egg yolks and cool to lukewarm.
• Beat egg whites to stiff peaks and fold into cooled pudding.
• Pour into casserole dish and bake at 350° for 50 minutes.