Coconut Milk Rice Pudding – A Detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Leftover boiled rice according to the recipe “Chicken in Thai sauce with basil ”
- 2 cans (400 gr.) Coconut milk (portioned)
- 1/3 Art. brown sugar
- 1 stripped lime
- 1 tsp vanilla extract
- 1 diced mango fruit
- 1/4 Art. sweet coconut flakes
Recipes with similar ingredients: rice, coconut milk, sugar brown, lime zest, vanilla extract, coconut, mango
Recipe preparation:
- In a medium-sized pan, mix rice, 1.5 tbsp. coconut milk (use the remaining coconut milk for the recipe Coconut Chicken Soup), sugar and lime peel. Put the pan to medium heat, bring to a low boil and cover. Cook until the pudding is very thick, 20-25 minutes.
- While the pudding is being cooked, in a dry frying pan over medium heat fry coconut flakes until golden brown. When the pudding will cool for 10 minutes, add the vanilla extract. Serve the rice pudding by placing the mango cubes on top and sprinkling fried coconut.
