Coconut milk is full of the healthy kind of fats, namely lauric acid, which is needed for brain development and strong bones, making this a particularly good recipe for children and pregnant or nursing mothers.
I used coconut milk for the entire milk amount. I love the subtle flavor, but if you want less of a coconut taste, just use regular milk for half. I have found that I prefer the refrigerated coconut milk that comes in a carton over the canned coconut milk, but either will work beautifully. I used the So Delicious brand.
Coconut & Lime Rice Pudding
- 1/3 cup white rice
- 3 1/4 cups milk
- 1/3 cup raw sugar
- 1/8 teaspoon salt
- 2 teaspoons lime zest
Soak rice in cold water for 30 minutes. Drain.
In a saucepan, bring milk, rice, sugar and salt to a boil. Reduce heat and simmer about 45 minutes, or till thick and creamy, stirring occasionally.
Remove from heat and stir in lime zest.
Serve warm or chilled.