How to make coconut milk rice

At home, a great competitor to the traditional rice pudding has come out, and it is that this recipe for rice pudding with coconut milk is as delicious as always, but with a coconut flavor that only adds up. It is just as fresh, sweet, delicious... but when you drink it you wonder what it is that drives you to take one more spoonful.

I think the coconut flavor brings to the usual rice pudding a point of lightness and a somewhat exotic aroma . Exotic in the sense of curious, different, poisonously addictive (not in the sense of providing a tropical flavor).

When talking about this recipe, there were those who asked me: "But what does it taste like?" It tastes like its name indicates: it is the usual rice pudding, but with a touch of coconut. If you like coconut, you have to try it because you will love it.

It is a very simple recipe. I make it in a pressure cooker, with which we save a lot of time, but I will also tell you below how to make it in a traditional pot.

Proportion of milk and rice in rice pudding

The proportion of rice and milk for a traditional rice pudding is usually 100 g of rice per 500 ml of milk (in this case, milks, in the plural).

In this recipe, the ratio is slightly lower because we are making a lot of rice, and the level of liquid reduction is proportionally lower by the time we are adding 2L of milk.

With the amounts of ingredients in this rice pudding you get a very liquid rice pudding to begin with . This is how we have always liked it at home, but keep in mind that as the hours go by, the rice will absorb that liquid and it will thicken. In "Notes" I tell you more about it.

Amount and type of sugar in rice pudding

I always make rice pudding with normal white sugar. It's a dessert, and I think a rice pudding should be sweet, just enough to enjoy it to the fullest. Therefore, I recommend applying 175 to 200 g of sugar, but if after trying it you want it sweeter, you can add a generous spoonful more when you finish preparing it.

You can partially or totally modify the sugar for brown sugar or coconut sugar (to enhance its flavor), but keep in mind that it will be a little darker and it will lose that white touch of a traditional rice pudding.

Below you have some more considerations, but I think it's time to go for the recipe.

Perfect WMF pressure cooker and Le Creuset ceramic Mini-cocottes

Ingredients (for 8 servings)

• 1 l coconut water
• 1 l semi-skimmed or whole cow's milk
• 250 g bomba rice
• 190g white sugar
• Peel of 1 lemon
• 2 cinnamon sticks
• For serving time: cinnamon powder and, optionally, cocoa powder

Rice pudding recipe in Quick Cooker

1. In the Perfect WMF pressure cooker , pour the two milks, the rice, the lemon peel and the cinnamon sticks. Stir with a spatula, close the pot and put on the fire.
2. When the rings are raised, start counting 12 minutes and after that time for the fire. Let it lose pressure on its own.
3. When the rings go down, it will be a signal that you can open the lid. Open, add the sugar, stir and leave on the heat for 2 or 3 more minutes, without the lid and stirring from time to time. Stop the fire and let it lose heat.
4. Remove the lemon zest (otherwise, the rice may sour a little over the hours), transfer all the rice to a large airtight container to store it in the fridge or directly in mini-cocottes (which have a lid, and so on). you will have them ready to serve).
5. Keep in the fridge for at least 3 hours, so that they cool and the flavors settle.
6. When serving, sprinkle some ground cinnamon on top.

Le Creuset ceramic mini-cocottes

Rice pudding recipe in Traditional Pot

The step by step to follow is exactly the same as before, but you will have to leave it longer*: put all the ingredients in your pot except the sugar, let it cook for about 45 minutes, stirring from time to time and, when you see the cooked rice and thick milk (but still in a significant amount), add sugar.

Mix a couple more minutes, stop the heat and let it lose heat.

Keep it covered in the fridge for a few hours, and serve with cinnamon.

Grades

On how to get a liquid rice pudding:

• At home we love rice pudding very liquid, but if you want it to be thicker you can increase the amount of rice by 50 g, or reduce the amount of milk by 100 ml of each type of milk.
• Remember that the rice will continue to absorb part of the milk in the hours that follow . Thus, you may find it very liquid at first, but when it cools and absorbs part of the liquid, it will be thicker and less liquid than when you finish the recipe. Hence, it is interesting to stop the fire with a good amount of liquid still, or do it with a rice/milk ratio of approximately 1 to 3 (100 g of rice for every 300 ml of milk), to ensure that there will be unabsorbed milk. .
• *Keep in mind that the speed cooker saves you approximately 65% ​​of time, but cooking time is always an estimate given that depending on the milk and brand of rice you use, as well as the level of heat you apply, it will vary by a few minutes. the cooking. In any case, watch the rice or taste it to ensure that it is cooked (the grain of a rice pudding must be well done), and the level of milk is still very important, but dense).

Other notes:

• You have to try the coconut milk rice with some cocoa sprinkled on top! It's delicious: the coconut flavor marries very well with the cocoa flavor, so coconut milk rice mixed with cocoa becomes a delicious cocoa dessert.
• In the proportion of 50% milk (50% cow's milk, 50% coconut water), the rice pudding already takes on a very important coconut flavor. It's how I like it, but you can vary these proportions to your liking (30% and 70% for example). I recommend trying it at 50% and discovering from there if you want more or less coconut flavor.
• I have used coconut water, but you can use coconut milk as well. Being somewhat denser, it may be convenient for you to reduce the amount of coconut milk a bit to 40%.
• Sweetness level: With that amount of sugar you get a sweet rice like I remember it from my grandmother, but you may want to use less. If you want, you can apply with 175 g of sugar and try it when you stop the fire. If you want it sweeter, add the remaining 25 g or a little more to leave it to your liking.
• Part of the sugar you can replace it with brown sugar or also coconut sugar. Keep in mind, yes, that:
• They are sugars that provide less sweetness than the most refined ones, so you will require more. Taste to find the rice to your liking.
• The color of the rice will become a little darker.

Perfect WMF pressure cooker and Le Creuset ceramic Mini-cocottes