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Coconut Rice Blancmange More Recipes Like This

Asian Dessert recipes

Ingredients: Metric Units
1 14 oz. can coconut milk
3 Tbsp. cornstarch
4 Tbsp. sugar
1/4 c. milk
1 c. cooked rice
1 tsp. vanilla
Combine cornstarch and sugar. Add warmed milk to cornstarch (don't do this the other way around - it's a direct path to Lumpy-ville).

Add rice.

Before you open the coconut milk, shake canned coconut milk vigorously. (If you don't, there'll be a weird gelatinous layer on top and thin liquid below and it's murder to get it to smooth out. Trust me, it's a lot easier to shake that groove thang before you open the can.) Add coconut milk.

Cook mixture over medium heat until it begins to thicken. Serve warm or refrigerate and serve chilled.

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Contributed on: and modified on Tuesday February 28th, 2006