Coconut Rice Pudding
Serves: 6
  • ¾ cup uncooked basmati rice
  • 2½ cups light coconut milk
  • ¼ to ½ cup sugar (the sweeter the better)
  • 1 tsp orange zest
  • ¼ tsp salt
  • 1 egg
  • 1 cup pomegranate seeds
  1. In a medium saucepan combine 1½ cups water and rice; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stir occasionally. Stir in 2 cups of the coconut milk plus sugar, orange zest and salt. Increase heat to medium-low; cook 10 minutes or until creamy and thickened, stirring frequently.
  2. In a small bowl beat together remaining ½ cup coconut milk and egg. Add to rice mixture; cook and stir 2 minutes. Remove from heat, and transfer to a bowl. Cover and refrigerate several hours, mixture will thicken as it chills.
  3. Fold in pomegranate seeds just before serving. Serve chilled or at room temperature.
Recipe by CookingGlory at