Recipe of the Week
Coconut Rice Pudding
Courtesy of
Letty Morris


2 cups Coconut Milk
1 cup short grain Rice
1 cup Milk
1/4 cup Sugar
4 Tbsp. Butter
1 piece rind from 1/4 Lime


In a bowl, mix the rice with the coconut milk, milk, lime rind and sugar. Pour the mixture into a lightly-greased shallow baking dish. Dot the surface with 1/2 the butter. Bake at 325 degrees for 30 minutes.

Remove and discard the lime rind. Stir the pudding well, dot with remaining butter and return to the oven. Bake for 1 to 2 hours more or until almost all the milk has been absorbed and a golden brown skin has formed on the top of the pudding. If it starts to brown too much to wards the end of the cooking time, cover with foil.

Serve warm, with a little cream or whipped cream if desired, or serve chilled with fresh or stewed fruit.

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