Mix in more milk. (I used 2 cups of cooked brown rice.) And of course, we couldn’t pass by without creating a vegan version. https://www.food.com/recipe/rice-pudding-made-with-coconut-milk-113661 Cover and set aside 5-8 minutes until thickened. Oh, sorry for being so pushy – it’s just that dolly bars are simply amazing and – to tell you the truth – it’s a recent discovery for us! Add chocolate– This balances the coconut flavor very well. But the soothing mix of milk and rice is by no means unique to Greece: Almost every culture around the globe has its own take on rice pudding, with countless variations in flavors – including cardamom, saffron, rosewater, almonds and pistachios – ingredients and methods. If you’re not familiar with tres leches cake, it’s a Latin American-inspired sponge cake soaked in 3 milks (tres leches) — evaporated milk, sweetened condensed milk and heavy cream. Add raisins… 600 ml fresh full fat milk Cook: 35 mins. This recipe is very simple to prepare, I like to make it over a fairly low heat so that the rice is impregnated well with the coconut and is very soft. Your email address will not be published. Mexican pudding– Add rum-soaked raisins and eggs. 160 gr natural cane sugar How to make rice pudding with sweetened condensed milk. When the rice mix has thickened, add in the egg and sugar mixture and stir vigorously for about a minute until well combined. Refrigerate– Leftovers can be stored in a sealed container in the fridge for up to 3 days. Prior to serving, garnish with toasted coconut. The recipe traveled with the Spaniards when they colonized Latin America, where even more variations evolved over time. Mix, Cook on low heat for 15- 20 minutes or until the rice has thickened and the mixture is creamy, Remove from the heat and mix in the coconut flakes, Place in the fridge for a minimum of 4 hours before serving. Coconut rice is a traditional dessert in many countries and although it is true that each place is made in a special way, we present a vegan and very creamy version that is irresistible. Enjoy this brown rice and pumpkin salad on its own or as a side dish! 1 TBSP vanilla extract. Chilling is important– Don’t skip this step. Also, add ground cardamom and cinnamon, rose water and chopped pistachios. Flavoring the recipe is optional, but it gives it a special touch. Mix them in at the end or use them as a garnish, before serving. Coconut milk is combined with condensed milk to make the pudding, which is then set in the fridge and sprinkled with coconut flakes and cinnamon.