Coconut Rice Pudding

Ingredients and Weight:

• Basmati rice, 1 cup (180g)
• Unsweetened coconut milk, 2 cups (470ml)
• Heavy cream, 1 cup (240ml)
• Granulated sugar, 1/2 cup (100g)
• Vanilla extract, 1 teaspoon
• Ground cinnamon, 1/4 teaspoon
• Toasted coconut flakes, for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

35-45 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Rinse the basmati rice thoroughly until the water runs clear.
2. In a medium saucepan, combine the rice, coconut milk, heavy cream, sugar, vanilla extract, and cinnamon.
3. Bring to a boil over medium heat, stirring occasionally.
4. Reduce heat to low, cover, and simmer for 25-35 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. If the pudding becomes too thick, add a little more coconut milk or heavy cream.
6. Remove from heat and let cool slightly before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 12g
• Saturated fat: 5g
• Cholesterol: 50mg
• Sodium: 40mg
• Carbohydrates: 33g
• Protein: 4g

Dish Characteristics:

• Creamy and indulgent
• Sweet and mildly spiced
• Perfect for dessert or as a treat

User Comments:

• "This rice pudding is so rich and creamy, it's like a dessert fit for royalty."
• "The toasted coconut flakes add a nice touch of crunchiness and sweetness."
• "It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Be careful not to overcook the rice, as it can become mushy.
• If you don't have heavy cream on hand, you can substitute with milk or evaporated milk.
• For a richer flavor, use full-fat coconut milk.
• Let the pudding cool slightly before serving to prevent burns.