Coconut Lime Rice PuddingFrom juliecake 8 years ago
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.