Time: 45 min.
Complexity: easily
Servings: 4

Rice pudding with coconut milk - a detailed recipe.

Ingredients:

• Leftover cooked rice according to the recipe Chicken in Thai Basil Sauce
• 2 cans (400 g) of coconut milk (portions)
• 1/3 cup brown sugar
• 1 lime, peeled into strips
• 1 tsp vanilla extract
• 1 diced mango
• 1/4 cup sweet coconut flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice, coconut milk, brown sugar, lime zest, vanilla extract, coconut flakes, mango

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Preparation:

Step 1
• In a medium saucepan, combine the rice, 1.5 cups coconut milk (use the remaining coconut milk for the Coconut Chicken Soup recipe), sugar, and lime zest. Place the saucepan over medium heat, bring to a simmer, and cover. Cook until the pudding thickens considerably, 20-25 minutes.
Step 2
• While the pudding is cooking, toast the coconut flakes in a dry frying pan over medium heat until golden brown.
  
  Once the pudding has cooled for 10 minutes, stir in the vanilla extract. Serve the rice pudding topped with mango cubes and toasted coconut flakes.

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