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Coconut Pudding Side Dish
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a rice and coconut "pudding" known as Pirao de Arroz com Leite de Coco that is served as an accompaniment to meat or fish dishes. Make it ahead and allow to refrigerate and then unmold.
4 cups coconut milk (not sweetened and not vanilla flavored)
Lightly oil or butter a 1 quart sized bowl or mold, or use about 6 individual custard cups. Set them aside while you cook the pudding. In a heavy bottomed saucepan, heat 3 cups of the coconut milk. Combine the remaining 1 cup milk with the flour and salt, blending well. Pour it gradually into the simmering milk, stirring constantly. Reduce to and cook until the mixture is thick and smooth like a gravy, stirring, about 5-6 minutes. Pour into the prepared mold or molds and allow to cool at room temperature. Refrigerate for at least 4 hours, or overnight. You can serve directly from the mold, or unmold onto a serving platter or plates. Garnish with snipped cilantro and serve with any meat or fish dish.
Recipe created 2014-01-15.