Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes April 2006

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Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375°F. Grease a shallow 2 1/2-quart baking dish.

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  • In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat.

  • In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.

  • Fluff rice with a fork. Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.

  • Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes. Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)

  • Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut.

Nutrition Facts

323 calories; fat 8g; saturated fat 6g; protein 4g; carbohydrates 60g; fiber 2g; sodium 426mg.
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