Coconut Lime Rice Pudding
Coconut Lime Rice Pudding
I wonder if there is a way to live on coconuts?
If there is, I think I could.
I could have coconut milk, coconut shavings, and toasted coconut….yeah that all sound good to me.
Let’s see, there would also be Mounds Candy Bars, those yummy Samoa Girl Scout Cookies and don’t let me forget coconut shrimp, coconut cream pie.
But I guess that wouldn’t be very filling, but it sure would be fun. Don’t you think?
So on my quest to have all things yummy and coconut-y I would have to add in this Coconut Lime Rice Pudding to my lovely list, and well if you are like me and love all things coconut, you will LOVE this.
Coconut Lime Rice Pudding.
Oh yes, all the yumminess of coconut and the tanginess of lime jumped into the pot of rice and… well, yes I could live on this forever! Not sure it would last more than a day because 2 minutes is all the time it took to have an empty bowl (or two, don’t tell) and then, I’d have to make another batch. So maybe you couldn’t live off of this but I know you will want to! Basmati rice is really one of my favorite rice. I use it in place of other varieties of rice often. I love how well it cooks up and that it isn’t extremely starchy. I like basmati rice when I make Mexican food, Chinese food and since I’ve used it in rice pudding and love the result, I can’t wait to try it when I’m making coconut rice. But coconut rice is for another day. This was my first time using RiceSelect Jasmati Rice® it smells wonderful and tastes delicious. I can’t wait to use Jasmati Rice in other recipes. It has a wonderful light nutty taste and well to tell you the truth some days I think I could live on rice. Rice is so versatile and I really love rice with butter.
Coconut Lime Rice Pudding
Ingredients
- 2-13 oz cans coconut milk
- 1-12 oz can evaporated milk
- 1/2 cup Rice Select Jasmati Rice
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lime juice
- 1/2 teaspoon coconut extract
- 1/2 cup coconut
- 1/2 cup toasted coconut for topping
Instructions
- In large saucepan add milk and rice and salt.
- Cook on medium heat for stirring until tender (about 25-30 minutes)
- Milk will not be all absorbed.
- Remove pan from stove.
- Beat eggs with evaporated milk and sugar, along with lime and extracts.
- Pour slowly while continually stirring into rice mixture. (stir quickly so the eggs don't curdle)
- Stir in coconut.
- Return to medium heat for 3 minutes and then pour into a casserole pan or serving dished to cool.
- Top with toasted coconut. (toast coconut in a pan on medium low heat until golden)
- Serve warm or let cool and refrigerate.
I really love rice pudding.
Here are three other versions I’ve made:
My mom’s deli style Rice Pudding Recipe
I was compensated for this recipe from RiceSelect and BlogHer. All opinions are my own. Jasmati is a long grain American grown jasmine rice.
would use with my organic stir fry with lots of garlic and ginger
I would use this to make a chicken and rice stirfry for my son and I.
I love rice pudding! It’s so creamy and delicious. And lime is one of my top fav flavorings. I guess I need to make this!!!
I would use it to make a side dish to have with chicken
I tweeted: https://twitter.com/peg42/status/323929496128466945
I’d love to make a chicken dinner using this rice. Sounds delicious.
Thanks so much.
tweet–https://twitter.com/mami2jcn/status/323919774012829697
I would definitely use it in rice pudding, my husband’s favorite.
I would make a rice and cinnamon pudding.
The rice pudding looks lovely! I’d try Jasmati in various pilafs!
I would use it for a fun chicken teriaki rice dish!
tweet
https://twitter.com/Kellydpa/status/323908409420288000
I would use it in rice pudding
I would like to use Jasmati rice in stuffed peppers served over tomato sauce.
I think I’d have to try a pressure cooker version of your coconut and lime rice pudding 🙂
Wow that sounds very interesting I’ve never tasted coconut and lime together
I would use an organic chicken and wild rice with RiceSelect to make chicken soup – it is till chilly in the Midwest.
This recipe sounds delicious! Can’t wait to try it!
I would use the Jasmati rice in a Pilaf.
Oh this sounds so yummy. I would probably eat it for breakfast. Great way to start any day.
https://twitter.com/ElenaIstomina/status/323855073182621696
I would use it to make Thai Cashew rice
Tweet! https://twitter.com/lexiquin/status/323850673349328896
I love rice pudding! I’ve never heard of Jasmati–I presume it must be a cross between Basmati and Jasmine. I can’t wait to try your recipe, the addition of citrus & coconut sounds so refreshing. I also love your recipe for Baked Rice Pudding–thanks for sharing!
Coconut and lime paired together is awesome. This looks so creamy and delicious!
Ooo that sounds like a dream!