How to make it

  • In a bowl soak rice in cold water to cover for 30 minutes. Drain rice in a sieve. In a heavy saucepan bring coconut milk, whole milk, rice, sugar and a pinch of salt to a boil and gently simmer, uncovered, stirring occasionally about 25 minutes. Remove from heat.
  • Stir lime zest into pudding. Pudding may be made 2 days ahead and chilled, covered.
  • Serve warm or chilled, garnish with coconut and lime
  • For an elegant presentation make pudding shells by placing won ton wraps in muffin tins brushed with butter, bake shells until lightly browned, about 5 to 6 min. Scoop rice pudding into shells, top with mango slices and toasted coconut.

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    I have never tried the lime zest.Interesting to me and it sounds delicious!
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  • dtour 10 years ago
    I love coconut and lime...this is a sure keeper! I'm going to post a lime bread later today....told ya, I like lime1
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  • deedeec 10 years ago
    I added this to the "Rice this way" Group. Sounds yummy. I love rice puddings.
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