Warm Coconut Rice Pudding

Name: Warm Coconut Rice Pudding
Ingredients: 1 cup water; 1 cup uncooked instant rice; 1/2 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 1/2 cups 2% reduced-fat milk, divided; 2 large egg yolks; 1 cup light coconut milk; 1/4 cup flaked sweetened coconut; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1 tablespoon chopped pistachios

13 ingredients

4 steps

Ingredients

1 cup water
1 cup uncooked instant rice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
1 cup light coconut milk
1/4 cup flaked sweetened coconut
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon chopped pistachios

Directions

1

Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.
2

Combine sugar, cornstarch, and salt in a small bowl.
3

Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
4

Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.