I recently came up with this recipe when I had about 3/4 of a can of coconut milk left over from another cooking adventure and I didn’t want to let it go bad. This dessert is great because it’s easy to make and can be as rich or low fat as you choose to make it. Patrick loved this one!
Here’s what you will need:
1 can full fat coconut milk
3 cups uncooked rice (try jasmine or basmati)
water for cooking the rice
1 cup sugar
1 pint half and half (you can do fat free half and half if you want to)
3 cups milk (I used 2%, but you can do 1% or whole milk, nonfat will work but will be a little watery and less creamy)
1/2 vanilla bean, scraped
3 tablespoons brown sugar
two handfuls chopped dried fruit (I used dried apricots, dates, raisins and prunes)
Here is what you do:
1. Cook the rice on the stovetop.
– First, place the rice in a pot and rinse with water. Drain the water, and rinse again. Drain again.
– Next, add the liquid to the rice. For every cup of rice, I do about 1.5 cups of liquid. And in this recipe, the liquid is comprised of the coconut milk and water. In other words, you will use the whole can of coconut milk, plus whatever additional water you need to get to the 4.5 cups of liquid. Be sure to stir up the can of coconut milk well before measuring it out as the cream will rise to the top and the liquid will be on the bottom.
– Once the rice and liquid are mixed together, place the pot on the stove and turn on medium high heat. Cover until the rice begins to simmer. Then uncover the rice and cook the rice until all the liquid is absorbed, stirring occasionally.
2. Add the white sugar to the rice and stir well. Set aside.
3. Next, make the creamy part. Put the half and half and milk in a pot. Turn on medium heat and stir often until it just starts to simmer. While the milk is warming, cut half of a vanilla bean open and use a sharp knife to scrape out the sticky seeds inside. Throw those seeds into the milk and whisk to stir it around. They will break up into those nice tiny little black dots you see in fancy ice cream.
4. When the milk is simmering, add the brown sugar. Mix well to combine and stir for another minute or two as the mixture thickens. Be sure to stir continuously so the milk doesn’t burn. If it is boiling a lot, turn down the heat.
5. Next, turn the heat down a bit and pour in your sweet coconut rice. Mix well to combine. Then throw in your handful of chopped dried fruit.
6. Mix all the ingredients to combine and let them simmer for about 20 minutes, stirring occasionally. The rice will soak up most of the liquid, and you will have a delicious, creamy dessert.