Matt actually made this a few weeks ago - I can't believe it's taken me this long to share the recipe because this stuff is really good. I've said before that I'm normally not a fan of rice pudding; typically I think the flavor is pretty bland and the texture is unappealing, especially when it's soupy. This rice pudding, however, is neither bland nor soupy. It's thick, creamy, chewy and filled with the flavor of coconut. I actually like it even better when it's warm, right out of the pot...but Matt says that's weird.
He also used sushi rice because we don't usually have white rice in the house, and even that worked fine.
This pudding is really easy to make, and you probably already have all the ingredients on hand. So if you don't have any dessert in the house and are craving something sweet, make this!
Skinny Coconut Rice Pudding
Makes 5 Servings
1/2 cup rice
4 cups skim milk
Scant 1/2 cup sugar
1/2 cup shredded coconut
1 tsp. coconut extract
Pour the rice into a small saucepan and add enough water to cover the rice. Bring to a slow boil and cook until all the water is absorbed. Add most of the milk to the pot, saving a little in a separate bowl. Beat the egg with the remaining milk, and then add the milk/egg mixture to the pot; stir well until completely combined. Reduce heat to low and cook for about 45 minutes, stirring often. When rice is cooked, add sugar, coconut and coconut extract, then cook for about 5 more minutes.
Spoon rice pudding into 5 small ramekins and cover with plastic wrap (make sure the plastic is touching the rice pudding so a "skin" doesn't form). Chill in the refrigerator before serving.