Eating rice for dessert seems like a very good excuse to forego dinner or lunch and just eat dessert instead. Unlike the European rice puddings which are often cooked on milk, the asian variety is cooked on coconut milk. Here’s a recipe more or less measuring everything in a can (since I unfortunately destroyed my scales recently).
Coconut rice pudding
1 can of coconut milk
1/4 of tapioca pearls
2 cans of milk
1/2 can of rice (pudding rice or japanese rice)
1 tbsp sugar with top
1 dash of salt
- Set rice, coconut milk, milk, sugar and salt to boil. Once it starts to bubble, turn the heat to low/medium and let it simmer for about 40 minutes, stirring once in a while to prevent the rice sticking to the bottom. If the rice looks uncooked and there is no more liquid add a bit of water.
- Meanwhile prepare the tapioca pearls by boiling water. Once it is boiling drop in the tapioca pearls and let them boil over high heat until they are translucent. Drop them immediately into ice-cold water and leave them until the rice has finished cooking.
- When the rice is tender, add the tapioca and serve the pudding either warm or cold with tropical fruits, such as mango or pineapple, either fresh or out of a can.