Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 4 servings
Ingredients: 1/2 cup long grain rice; 2 cups coconut milk; 1 1/2 cups milk; 1/2 cup sugar; 1 vanilla bean, split lengthwise, or teaspoon vanilla extract; Pinch kosher salt; 2 sheets gelatin; Ripe mango slices, for garnish

Getting reviews...

Level: Easy
Total: 1 hr 2 min

Prep: 10 min
Inactive: 12 min
Cook: 40 min

Yield: 4 servings

Level: Easy
Total: 1 hr 2 min

Prep: 10 min
Inactive: 12 min
Cook: 40 min

Yield: 4 servings

Ingredients

1/2 cup long grain rice

2 cups coconut milk

1 1/2 cups milk

1/2 cup sugar

1 vanilla bean, split lengthwise, or teaspoon vanilla extract

Pinch kosher salt

2 sheets gelatin

Ripe mango slices, for garnish

Directions

Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
Soak the gelatin sheets in cold water until they soften, about 6 minutes. Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture. Stir to dissolve the gelatin. Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate. Garnish with mango slices.