Growing up I did enjoy baking and I had a few staple desserts that I would make regularly. Besides anything with chocolate, milk rice was always on the list.
Actually, my dad and grandmother use to make this often. Both had their own version, and both desserts were enjoyed without a grain of resistance. Easy to make and nothing to it besides keeping a watchful eye on the pan so that it will not scorch and burn.
It has been a while since I decided to make milk rice, however, I wanted to make it a bit differently, and give it my own personal spin. Having some extra coconut milk on hand that was screaming to come off the shelf and be used, here is my own version.
Incorporating a bit of my dad and grandmother’s touch and adding my own. This Coconut Milk Rice will soon become your and your children’s favorite afternoon snack. Besides being super delicious it is super easy to make too.
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.
Thick consistency and a rich creamy texture. A great alternative to cow milk as well as provides a number of health benefits.
Do not confuse it with coconut water which is found in immature green coconuts.
What type of rice is best for rice milk?
Medium grain white rice or risotto rice such as Arborio.
Arborio rice is the best suited for this dessert, however, it required more liquid and takes slightly longer to cook.
How to Make Milk Rice?
I love arborio rice, it is more starchy and I enjoy the feel and taste when cooked.
Shake the coconut milkcan well before opening it. It has a tendency to coagulate and sit on a mass instead of being fluid. Not to worry as the mass will dissolve while cooking.
Cinnamon stickonce cooking gives out such a great flavor that I highly recommend using it. If none is on hand, replace it with 1 teaspoon of ground cinnamon.
There are so many types of cinnamon on the market. Ceylon cinnamon is one of my favorite and always have it in my pantry.
Vanilla bean: slit in the middle and remove with the back of your knife all the seeds. Do add the empty vanilla pod to the milk rice. There is still so much flavor left in it to enjoy, sacrilegious to throw it away. When done you can save the vanilla pod and place it inside your sugar bowl to flavor your sugar.
Adding egg yolks gives it a more velvety rich flavor. Optional step, however.
Here is a short video on how to clean your vanilla pod:
A super easy dessert, ready in 30 minutes, that can be enjoyed either lukewarm or cold. One word of advice: do not eat it all while cooking. The temptation is there and I can vouch for it 🙂
Looking for more yummy recipes? You may also like:
Bring the water, milk, rice, and cinnamon stick to a boil in a large saucepan over medium heat. Bring to a boil, uncovered stirring occasionally until the water is almost absorbed, 10 minutes.
Stir in coconut milk, sugar, vanilla bean seeds and bean, almond extract, butter, and salt. Bring to a boil over medium heat.
Reduce heat to medium-low and cook rice uncovered, stirring often until the mixture has thickened to almost a pudding-like consistency, 20 minutes. Remove from heat add the egg yolk. Mix well and transfer to a large bowl.
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.