How To Make Lemongrass and Coconut Rice Pudding
A creamy and aromatic dessert showcasing the flavors of lemongrass and coconut.
Serves:
Ingredients
- 1 cup of arborio rice
- 1 can of coconut milk
- 2 cups of water
- 1/4 cup of sugar
- 2 lemongrass stalks, bruised
- Pinch of salt
- Toasted coconut flakes and additional lemongrass for garnish
Instructions
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In a pot, combine the rice, coconut milk, water, sugar, lemongrass, and salt.
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Bring to a boil then reduce heat to low and let simmer for 20-30 minutes, stirring occasionally, until the rice is cooked and the pudding is creamy.
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Remove from heat and let cool for a few minutes.
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Discard the lemongrass stalks and transfer the pudding into serving dishes.
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Refrigerate for at least 2 hours or overnight.
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Serve chilled with toasted coconut flakes and thinly sliced lemongrass as garnish.
Nutrition
- Calories : 312kcal
- Total Fat : 18g
- Saturated Fat : 15g
- Cholesterol : 0mg
- Sodium : 15mg
- Total Carbohydrates : 34g
- Dietary Fiber : 1g
- Sugar : 13g
- Protein : 3g
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