Friday, March 08, 2013

Coconut Lime Rice Pudding

I have been experimenting with changing up my go-to brownie recipe lately but haven't been totally happy with the results yet. (I'll definitely share the recipe when I get it right!) The upside of the culinary experimentation is that we have had a couple of batches of brownies to eat. Even if they aren't as spectacular as I imagined them, they are still brownies and I can't pass those up!

Still, I was craving something sweet, but not too sugary for a change. I couldn't stop thinking about the can of coconut milk I had in my cupboard and thinking I wanted to make a cold dessert with it. I have never made dessert with coconut milk before, but started thinking about what I could do and decided I wanted to try a rice pudding. I found a tasty-sounding recipe on Epicurious and adapted it. It yields 4 to 6 servings, depending on how big a portion you want. (I ended up with two small bowls and two medium bowls.) It is a bit rich, so you may want to keep the portions on the smaller side.

The rice pudding was delicious. It was rich and creamy even though I only used 2% milk, and it was sweet, but not overly so. The original recipe called for twice as much sugar, but I found even cutting the sugar in half that it was sweet enough for me. The hint of lime was a good balance for the richness of the coconut. The texture was great too - the rice was soft but not mushy, so the pudding still had substance to it. I would definitely make this again. It satisfied my craving perfectly!

  • 1/2 cup of jasmine rice
  • 1-400 mL can of unsweetened coconut milk
  • 1 and 1/4 cups of 2% milk
  • 1/4 cup of white sugar
  • Zest of 1 lime
  • Lime juice to taste

In a bowl, cover the rice with cold water and allow it to soak for half an hour, then drain.

In a medium saucepan, add the rice, coconut milk, 2% milk, and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally to keep the rice from sticking.

Once the mixture has reached boiling, turn the heat to low and simmer, uncovered, for 20 to 25 minutes, stirring occasionally. You are looking for the pudding to become thick and creamy and for the milk to have pretty much been completely absorbed by the rice.

Remove the pot from the heat. Add the lime zest and juice to the mixture and stir. I only added a spritz of lime juice, as I didn't want the sourness to overwhelm the taste of the pudding. Be conservative with the lime juice at first and be sure to taste it before adding more.

Divide the pudding into separate bowls. You can either eat it warm, or chill it before serving. It will thicken up significantly when chilled.



  1. This looks and sounds absolutely fabulous!

  2. It definitely is! I ate almost all of it myself in two days. I couldn't stop myself!


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