Coconut Rice Pudding

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Coconut Rice Pudding Ingredients

1/2 c Long-grain rice	1/4 c + 1 Tbls. granulated sugar
2 c Water	1 1/4 ts Salt
1 1/2 c Water	2 1/2 tb Granulated sugar
1/2 c Small tapioca pearls	2 c Thick coconut milk

Instructions for Coconut Rice Pudding

Soak the rice in the water overnight. Bring 1 1/2 cups water to a boil. Put the tapioca pearls in a sieve & rinse them very quickly under running water. Add them to the boiling water & stir until they become translucent. Add the sugar to the tapioca & water & stir until the sugar dissolves. Remove the mixture from the heat & pour it into small custard cups or an 8 x 8 x 2-inch baking pan. Traditionally, the custard is poured into banana leaves that have been formed into the shape of a cup. Wash the soaked rice in 2 or 3 changes of water until the water runs clear, & drain it well. Grind the uncooked rice with the salt, sugar, & 1 cup of the coconut milk until it is pureed. Put the ground rice mixture into a pan with the remaining coconut milk. Cook over med heat until it thickens slightly. Reduce the heat to low & cook for 10 to 15 minutes more, until it is very thick but still pourable. If the mixture begins to dry out or gets too thick to pour, add more coconut milk as needed. Remove the pan from the heat & pour the mixture evenly over the layer of tapioca pudding. Serve at room temperature. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: RiceCuisine: Uncategorized