Recipe courtesy of Penny Davidi

Coconut Milk Rice Pudding

  • Level: Easy
  • Total: 6 hr 10 min
  • Prep: 10 min
  • Inactive: 5 hr
  • Cook: 1 hr
  • Yield: 12 servings
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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

  1. 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.
  2. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl. Let stand to dissolve, 20 minutes.
  3. 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.

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