Coconut Rice Pudding with Chico

Coconut Rice Pudding with Chico

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. 

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