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:
- Rinse the basmati rice thoroughly until the water runs clear.
- In a medium saucepan, combine the rice, coconut milk, heavy cream, sugar, vanilla extract, and cinnamon.
- Bring to a boil over medium heat, stirring occasionally.
- 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.
- If the pudding becomes too thick, add a little more coconut milk or heavy cream.
- 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.