Isn’t rice pudding a winter dessert?
I love to eat it warm and I find it very satisfying as a cold weather treat, but I was given a sample of Carolina Jasmine rice at the Country Living Magazine Fair this year and it motivated me to try a recipe for coconut lime rice pudding.
Two big surprises here! 1. It is not winter… and, 2. I am making rice pudding and not using my grandmother’s recipe!
I love the subtle jasmine flavor of the rice combined with the coconut and lime flavors. As always, when I find a great recipe…and a super easy one at that…I need to share!
Coconut Lime Rice Pudding Recipe
- 1 cup Carolina Jasmine Rice
- 2 cans (13 to 14 oz. each) light unsweetened coconut milk
- 2 ½ cups whole milk
- 1 cup sugar
- 2 ½ tsp fresh lime zest (buy 2 limes – I also added a squeeze of fresh lime juice)
- Toasted flaked coconut and lime peel, for garnish
- 6 gingersnaps crushed with a rolling pin, for garnish
In a bowl, soak rice in water for 20 minutes. Drain.
In a 3-quart heavy saucepan, bring coconut milk, milk, sugar and rice to a gentle boil. Reduce heat and simmer, uncovered for 25 minutes, stirring occasionally.
Remove from heat and add lime zest (and a squeeze of fresh lime juice if desired). Serve chilled. Sprinkle with toasted coconut, crushed gingersnaps, and lime peel, if desired. Serves 8.
Based on a recipe from Carolina Rice.
Because I love making small plated portions of desserts, I used my mini latte bowls from Anthropologie to serve up the recipe and got 14 individual servings. In these small portions, served chilled right from the fridge, coconut lime rice pudding is a refreshing summer dessert.
I hope you enjoy coconut lime rice pudding as much as I do!
Thanks for stopping by. Remember to take pleasure in simple things, Jackie