Coconut Lemon Rice Pudding
This is the perfect dessert, or a sweet breakfast to start off your day. I used brown rice since we didn’t have any white, but I imagine it’d be fantastic with white jasmine or basmati rice instead. The lemon flavor in this pudding is solely from the lemon peel. It dissolves as it cooks and gives the lightest lemon taste and scent to the pudding. Delicious. I made it in four individual ramekins – they are each four inches in diameter, two inches high, and hold one cup of liquid.
Coconut Lemon Rice Pudding
Four petite dessert or light breakfast portions
3/4 Cup Coconut Milk
1 1/4 Cup Soy Milk
1 1/2 Tbs Sugar
1 Lemon (organic if possible)
1/2 Cup Brown Basmati Rice
Preheat oven to 250º. With a vegetable peeler, peel four strips of zest from a lemon, each about 1×3″. Chop the zest finely, and divide equally among the ramekins. Place 2 Tbs of dry rice in each ramekin.
Mix coconut milk, soy milk, and sugar together, whisking until the sugar is dissolved. Pour about 1/2 cup into each ramekin. Bake for 90 minutes uncovered, stirring halfway through. A thin skin will develop while cooking, but this is normal, simply stir it back into the rice. The rice pudding is done when the liquid is absorbed and the rice is soft.
Allow to cool, or eat warm – either way, it’s divine.
Must buy coconut milk immediately!
i just hopped over from let’s get sconed & i’m so glad i did because i want to taste each & every dish on your blog! and i may just start with this pudding tomorrow morning — followed by the kale salad, french fries, mini doughnuts, etc. i’m adding your link now! :o)
I made rice pudding yesterday! Now you’re just going to think I’m lying… =)
amy – You should take some of mine instead, man, I’ve been using way too much of it (if that’s possible…)
vicki – thanks! i’m excited to explore you blog, too! :)
mamafabun – ha! how bizarre! are you posting your creations anywhere? the link to the blog in your profile doesn’t seem to work…
lolo: No, I haven’t started a food blog yet, though I ought to. I’ve got two little boys at home so they keep me pretty busy, but I am able to pop by and read my favorite blogs. =)
I do post to flickr, though it’s pretty food-unrelated. http://www.flickr.com/photos/honor/
This looks wonderful. I have some coconut milk I’ve been meaning to put to use. Do you use cooked or uncooked rice to start with?
Amy – I used uncooked rice!
are you sure you cooked this at 250? i let it sit at 250 for 90 mins and nothing happened– hard rice in a warm puddle. i cranked it up to 350 and it got mostly cooked… i used brown rice. not sure what happened. very tasty though :)