Coconut Rice Pudding

No one in my house will eat this rice pudding with me.

Isn't that a shame?

This creamy, coconutty, silky rice pudding will never pass the lips of the three other people who live in this house.

I'm pretty sure the dog would eat it if I let him, but he's not getting any.

I had a total craving last week and this pudding was what I was aching for even though I knew I'd be the only one partaking. Luckily for me, my friend Tati came over after I had finished making it. She happily ate it up, and I happily shared more with her. She remembered her Grandmother in Slovenija making it all the time. She calls it "milk rice". I call it delicious.

With only 5 ingredients, this was super easy to make. All it took was time, and really it wasn't an exorbitantly ridiculous amount of time. You just need to stir it frequently, or you get the dreaded pudding skin if you don't.

I love that this isn't overly sweet. Just right.

Coconut Arborio Rice Pudding
Food & Wine Magazine - Feb 2010
1 quart whole milk (I used 2% and it came out fine)
1 cup Arborio rice (about 8 ounces)
½ cup sugar
1 – 14 ounce can of unsweetened coconut milk
½ cup coarsely shredded unsweetened coconut

In a large saucepan combine the milk rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat stirring frequently until the rice is tender and suspended in a thick, creamy sauce (about 30 minutes). Stir in the coconut milk and simmer, stirring occasionally until the rice is very tender and the liquid is thickened (about 10 minutes). Let cool slightly.

The mixture might look a little loose, but don't worry, it will thicken as it sits.

In a medium saucepan, toast the coconut over a moderate heat, stirring constantly, until fragment and golden (about 4 minutes). Transfer to a plate to cool.

Spoon the rice pudding into bowls garnished with coconut and serve.

I've joined Key Ingredient so you'll be seeing a new way to print recipes from the blog. I had a few request from people who wanted a photo to go along with the recipe and I can't argue with that cause when I buy a cookbook, that's what I want to see, so hopefully this will be a solution. It's a pretty neat site (and free to join). It took a few tries to get it to appear correctly, but here it is. Hope you guys like it.