Baked Coconut Rice Pudding

Chinese Dessert Recipes

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.) Combine coconut milk, milk, rice, lime zest, sugar. Add to baking dish. 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: Thursday February 17th, 2005 and modified on Sunday May 2nd, 2010