scant 1/2 c. glutinous rice or pudding rice
1 14 oz. can coconut milk
2 c. milk
1 tsp. lime zest
1/4 c. sugar
2 Tbsp. butter
An Asian twist on an American favorite. Featured at our Year of the Rooster party, Feb. 2005.
Note: Starts with uncooked rice.
Grease 2 qt. (2L) baking dish.
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.)
Cut butter into small pieces and add to dish. It will bob to the top. Bake at 350 F for 1 1/2 to 2 hours, or until most of the milk has been absorbed. (You can check this by jiggling the pan. If it sloshes about like a sauce, then you've got more baking to do.) This dish does continue to thicken as it stands, so have a little extra milk on hand to stir in if it gets too thick.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 2nd, 2010