Growing up, I enjoyed baking, and I had a few staple desserts I would make regularly. Besides anything with chocolate, milk rice was always on the list.
My dad and grandmother used to make this often. Both had their version, and both desserts were enjoyed without resistance.
Easy to make and has 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 spin.
Having some extra coconut milk on hand that was screaming to come off the shelf and be used, here is my 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 and provides several health benefits.
Please do not confuse it with coconut water 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 requires more liquid and takes slightly longer to cook.
Here are a few helpful tips for the ingredients needed
Vanilla bean: slit in the middle and remove all 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. You can save the vanilla pod and place it inside your sugar bowl to flavor your sugar.
Cinnamon stick: There are so many types of cinnamon on the market. Ceylon cinnamon is one of my favorites, and I always have it in my pantry.
Whole milk: Do not substitute. The richness of the milk gives it another layer of flavor and consistency.
Coconut milk: Yummy and the star of this dessert. Shake it well, as it tends to clump together. If you forget this step, fret not; it will eventually melt and do what it needs to do. However, it will take a bit longer in the cooking process.
Almond extract:a nice flavor that, combined with vanilla and milk, brings a hint of sweetness.
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.
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Originally published on December 20, 2020. Updated on December 3, 2022.