Coconut Rice Pudding Recipe
Servings: 1
Ingredients
- 1/2 c. Long-grain rice
- 2 c. Water
- 1 1/2 c. Water
- 1/2 c. Small tapioca pearls
- 1/4 c. + 1 Tbls. granulated sugar
- 1 1/4 tsp Salt
- 2 1/2 Tbsp. Granulated sugar
- 2 c. Thick coconut lowfat milk
Directions
- Soak the rice in the water overnight. Bring 1 1/2 c. water to a boil. Put the tapioca pearls in a sieve & rinse them very quickly under running water. Add in them to the boiling water & stir till they become translucent/soft. Add in the sugar to the tapioca & water & stir till the sugar dissolves. Remove the mix from the heat & pour it into small custard c. or possibly an 8 x 8 x 2-inch baking pan. Traditionally, the custard is poured into banana leaves which have been formed into the shape of a c.. Wash the soaked rice in 2 or possibly 3 changes of water till the water runs clear, & drain it well. Grind the uncooked rice with the salt, sugar, & 1 c. of the coconut lowfat milk till it is pureed.
- Put the grnd rice mix into a pan with the remaining coconut lowfat milk. Cook over med heat till it thickens slightly. Reduce the heat to low & cook for 10 to 15 min more, till it is very thick but still pourable. If the mix begins to dry out or possibly gets too thick to pour, add in more coconut lowfat milk as needed. Remove the pan from the heat & pour the mix proportionately over the layer of tapioca pudding. Serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1220g | |
| Calories 1413 | |
| Calories from Fat 238 | 17% |
| Total Fat 28.49g | 36% |
| Saturated Fat 24.89g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2962mg | 123% |
| Potassium 414mg | 12% |
| Total Carbs 285.5g | 76% |
| Dietary Fiber 9.4g | 31% |
| Sugars 139.22g | 93% |
| Protein 9.51g | 15% |
