Ingredients
1/2
cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1
1/2 to 2 tsp finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted
Directions
1.
In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. 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.
2.
Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
3.
Serve puddings warm or chilled and garnish with flaked coconut.
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