You'll want coconut milk from the can, sometimes also labeled coconut cream - but not the coconut cream you find next to the mixed drink stuff. You're hunting in the "ethnic foods" aisle. I use Botan Calrose rice. It's delicate and slightly sweet and I love it. I buy it in 10lb bags from Amazon Prime. I'm serious about my rice. Sugar is easy - use whatever you like. Granulated, brown... I've even catered to a diabetic and made it with Splenda (that's love). It's a seriously easy and very forgiving recipe, so don't feel like you have to have every single last thing done perfectly. Just don't scorch the bottom... that I can't help you with. (sigh) I hope that you'll make it the first time as written, and then start experimenting. It's perfect for when you have rice leftover from the night before (even if you have to guess how much milk you need). You don't have all the milk in coconut? Ok, substitute dairy, rice, almond milk (it's really good all almond milk too, just increase vanilla to a full tsp and omit the lime). Not a fan of lime? Try adding dried cranberries, blueberries and golden raisins instead. Or, just sprinkle cinnamon or nutmeg over the top. Dig around in the pantry and get creative!
But, I mean, really... "You put the lime in the coconut..." they didn't write a song about it because it's icky. Right? Right!
Bonus points... This also fits the bill when you're in need of a dessert that's dairy and gluten free (and nut and corn, BTW)! Tootle on over to my Microwave Peanut Brittle for another dairy-free dessert option.
Maybe now you're beginning to see why I love this recipe so. I hope it becomes one of your go-to treats as well!
Coconut Lime Rice Pudding
1-1/3 cups rice, cooked according to package directions (I use an electric rice steamer.)
3 cans (about 5 cups) coconut milk/cream
1/2 c sugar
1/2 tsp vanilla
3 drops lime essential oil
zest of one lime, finely grated
Combine cooked rice, milk and sugar in a heavy-bottom medium pot. Cook over medium heat, uncovered, for about 30 minutes. I try to give it a stir every 5 minutes when cooking at medium heat, stirring constantly the last couple minutes. You can drop the temp to medium-low and stir less often, it'll just take longer. You'll know that it's done when it gets to "molten lava" stage. Remove from heat, stir in vanilla, lime essential oil, and lime zest. We add these after it's off the heat so the flavor doesn't just evaporate.
You can then pour it into individual cups, or stow it in one big covered bowl. Either way, you'll want to cover the surface with plastic wrap or parchment paper cut to fit the top surface (this keeps it from getting that icky skin). And let it cool a while on the counter top before sliding it into the fridge.
Serve warm or cold. Get fancy and use an ice cream scoop to serve in individual dishes with another sprinkle of lime zest and some whipped cream. Or less fancy- in a plain bowl, curled up on the couch watching NCIS reruns with my hubs... Or is that just me?
*** Giveaway ***
And, because I love it so much (and I love you so much) I'm giving away a bottle of my favorite lime essential oil. Tell me how you use essential oils when you cook. Just comment on this blog post to enter. I'll draw a winner after noon CST on Wednesday, Sept. 30th. Y'all, this is my first giveaway and I'm pretty stinking excited about it! So please, share this with your friends.