I should really eat more rice pudding. It couldn’t be simpler to make, we always have the basic ingredients (rice, milk, and sugar) on hand, and as far as desserts go, this one is relatively healthy. Somehow I always get caught up, though, in more glamorous cakes or more “special” seasonal fruit crumbles, forgetting about the comparatively pedestrian comforts of rice pudding. This particular incarnation was borne of a desire to make mango sticky rice followed by the realization that sushi rice is probably not a good substitute for the customary glutinous rice (or is it? has anyone tried?)
This basic recipe came from Epicurious , though realizing that I’d be topping it with oodles of fresh mango, I decided to forgo the lime accent. Overall, it was good, but much too sweet, as a number of Epicurious readers pointed out (whoops again- should have read through those comments!). I’d suggest halving the sugar to 1/4 cup, unless your sweet tooth exceeds mine (and I sincerely doubt that). A little too sweet, but hot off the stove top and smothered in mango, it was perfect comfort food. And the leftovers were lovely from the fridge at the office the next day.
Does anyone have any favorite unusual rice pudding recipes to share? I recently saw one for black rice pudding with lavender and berries, but I haven’t managed to track down the right rice yet…
COCONUT LIME RICE PUDDING (serves 4)
Ingredients:
1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk (or less, I used about 8 ounces)
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
optional garnish: sweetened flaked coconut, toasted or fresh fruit
1. In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve.
2. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
3. Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
Serve puddings warm or chilled and garnish if desired.
Superspark 
Looks great AND it is super simple. I’ll have to try it.
Yum! I love rice pudding and I’ve been making it a lot lately – can’t wait to try your version! Thanks!!
You know, just the other day I came across a recipe somewhere for a summery rice pudding dessert with mango, though yours looks much more luscious. I was rather surprised. I guess I’ve always considered rice pudding a fall or winter comfort food, but you’ve made reconsider. Thanks!