Whenever I use coconut milk in a curry, I usually end up with 3/4 of can left over. “Now what?” is the usual thought. So the can gets stored in the fridge until I figure out that I don’t have any other use for it and have to throw it out. I know. Pathetic. This week, however, when I made Joanne Chang’s Red Curry Cauliflower with Tofu (coming soon), I was determine to utilize that last bit of coconut milk.
Because we are in the midst of Snowstorm Grayson here in New England, it just felt right to make something warming (and sweet). So after some Google-ing, I decided upon Rice Pudding. The recipe I ended up making is an adaptation of one found on Epicurious, the main change being I swapped around the proportion of coconut milk and whole milk. After all, the point here was to get rid of the coconut milk. If you do try something like this, be sure to stay near the stove. Boiled over milk is a nasty clean up.
(Mostly) Coconut Milk Rice Pudding
- 1 1/2 cups UNSALTED COOKED rice
- 2 cups coconut milk + 1 cup regular milk (I used 1%) for a total of 3 CUPS milk
- 1/3 cup sugar (I used brown)
- 1/4 tsp salt
- 1 tsp (more to taste) cinnamon
- 1/2 tsp vanilla (I used vanilla bean paste because I like the intensity)
- Simmer rice, milks, sugar and salt, uncovered in a 2 1/2 to 3 quart heavy sauce pan over moderate heat STIRRING FREQUENTLY until thickened (this takes about 40-45 minutes).
- Remove from heat and stir in vanilla.
- Serve warm.