Creamy Coconut Milk Rice Pudding

Ingredients and Weight:

• 2 cups (400g) short-grain white rice
• 2 cups (480ml) whole milk
• 1 can (13.5 fl. oz.) coconut milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (120ml) heavy cream

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a medium saucepan, combine the rice, milk, coconut milk, sugar, cornstarch, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, stirring constantly.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
3. Stir in the heavy cream. Cook for an additional 5 minutes, stirring constantly, until thickened.
4. Remove from heat, cover, and let stand for 10 minutes before serving.

Nutritional Information (per serving):

• Calories: 350
• Carbohydrates: 60g
• Protein: 10g
• Fat: 15g

Dish Characteristics:

• Creamy and flavorful
• Rich coconut milk taste
• Warm and comforting dessert
• Can be served warm or cold

User Comments:

• "This rice pudding is creamy and delicious. The coconut milk gives it a unique flavor that I love."
• "It's a perfect dessert for a cold evening. It's easy to make and always a hit with guests."
• "I love the combination of cinnamon and nutmeg. It gives the pudding a cozy and festive taste."

Special Precautions and Tips:

• For a richer flavor, use full-fat coconut milk.
• If you don't have heavy cream, milk can be used as a substitute, but the pudding will be less creamy.
• To make the pudding ahead of time, let it cool completely, then refrigerate for up to 3 days. Reheat over medium heat before serving.