Let’s admit it – leftovers aren’t sexy. On Friday, I shared a recipe of accumulated leftovers from my freezer, fridge and pantry – frozen shrimp with a few too many ice crystals, a can of coconut milk that’s been hiding in a overlooked cupboard, and a soon-to-expire tube of lemongrass paste. Entirely unesxy ingredients, but the resulting recipe was a quick Thai-inspired coconut lemongrass shrimp dish worthy of company.
Ironically, that recipe left me with MORE leftovers (some coconut milk and jasmine rice) that I crafted into this warm soul-satisfying rice pudding for dessert. Well…maybe a little sexy.
Coconut Rice Pudding
- 1 cup coconut milk (if you don’t have an entire cup, top off with whole milk)
- ¼ cup sugar
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- Pinch nutmeg
- 1 cup cooked rice
- Toasted coconut for garnish (optional)
- In a medium saucepan, cook milk, sugar, vanilla, salt, and nutmeg on medium low, stirring occasionally for about 4 minutes until sugar has disolved.
- Add rice, reduce heat to low, and cook for 15-20 minutes until all liquid is absorb, stirring occasionally to ensure rice doesn’t burn or stick to bottom of saucepan. Serve warm, garnished with toasted coconut (optional). This pudding can also be served cold, if you have the patience to wait that long.