Rice Pudding with Coconut Milk

by prash


For 2

  • 50 gr of rice
  • 350 ml of coconut milk
  • 50 grams of granulated sugar
  • 2 tablespoons of grated coconut
  • 1 teaspoon of vanilla extract
  • lemon zest
  • cinnamon to taste
  • 1 teaspoon of cornstarch
  • jam and pomegranate arils to serve


Put the rice to boil with 2 cups of water. When it is cooked well, add the sugar, the lemon zest and stir until the sugar has dissolved. Then add the coconut milk and vanilla. Stir constantly. Separately, dilute the cornstarch with a little cold water and add them to the pudding. Stir continuously until the rice thickens. Off the heat, also add grated coconut and cinnamon. Mix and divide into individual forms. Let cool completely and then transfer it to the refrigerator to make it firm.

Serve with fruit jam and pomegranate arils.


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