Coconut Milk Rice Pudding

Name: Coconut Milk Rice Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 12 servings
Cuisine: middle-eastern
Ingredients: 2 cups long grain rice; 1/4 cup vegetable oil; 4 cups coconut milk; 4 cups sugar; 1 stick butter; 1/3 teaspoon saffron, steeped in 2 tablespoons hot water; 2 tablespoons rose water; 1/2 cup pistachios, finely chopped; 1/2 cup candied orange peel

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Level: Easy
Total: 6 hr 10 min

Prep: 10 min
Inactive: 5 hr
Cook: 1 hr

Yield: 12 servings

Level: Easy
Total: 6 hr 10 min

Prep: 10 min
Inactive: 5 hr
Cook: 1 hr

Yield: 12 servings

Ingredients

2 cups long grain rice

1/4 cup vegetable oil

4 cups coconut milk

4 cups sugar

1 stick butter

1/3 teaspoon saffron, steeped in 2 tablespoons hot water

2 tablespoons rose water

1/2 cup pistachios, finely chopped

1/2 cup candied orange peel

Directions

Soak the rice in 2 cups water for 1 hour. Drain and pour the rice into a food processor. Grind until broken up but not powdered. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes. Remove from the heat and pour into a serving bowl, stirring to cool. Place in the refrigerator for 4 hours to set. Garnish with pistachios and candied orange peel.