
Coconut Rice Pudding with Chico
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5c Cooked Short Grain Rice (day old is best)
1c Coconut Milk
1c Milk
1t Salt
2/3c Granulated Sugar
1t Cinnamon
1/8t Nutmeg
1 Egg, beaten
1c Cream
3T Unsalted Butter
2t Vanilla Extract
2 Ripe Chico Fruit, peeled and diced
Place cooked rice, coconut milk, milk, and salt in a pot over medium heat. Stir occasionally until it has thickened. Add the sugar and stir to combine.
Whisk together the egg, cream, cinnamon, and nutmeg in a medium-sized bowl. Add the egg mixture to the rice, stirring constantly. Add in the butter and vanilla. Continue to stir over medium heat until the desired consistency is reached.
Add the diced chico fruit and stir to combine. Serve either warm or cold.