Mexican stovetop rice pudding with lime peel, canela and coconut milk, topped with toasted coconut
Rick Bayless · ♥ 2K likes · 88.8K views · 9 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup water
- 1 strip lime peel
Bring a couple of cups of water to a boil; add a big strip of lime peel and a piece of canela.
- 1 piece canela
Turn down to a bare simmer and simmer about five minutes to infuse.
- 1 cup medium-grain rice
Add a cupful of medium-grain rice, swish to wet it, cover and cook over low heat for 20 minutes.
Cooking medium-grain rice
- 2 cup milk
- 2 cup coconut milk
- organic sugar
Stir and fluff; add two cups of milk and two cups of coconut milk, stir, and add the sugar.
Milk swapped half for coconut milk
Raise to a simmer and cook 20 minutes or so until just lightly thickened; do not reduce until fully thick or it sets like a brick when cool.
Pull out the cinnamon and lime rind and take it off the heat while it still looks unfinished.
When to take it off the heat
- ¾ tsp salt
- 1 tsp Mexican vanilla
Stir in about three quarters of a teaspoon of salt and a teaspoon of Mexican vanilla, and turn off the heat; vanilla added too early loses its flavour.
- toasted coconut
- cinnamon
Cool 15 or 20 minutes, or serve warm, at room temperature or cold; spoon into a dish and top with toasted coconut and a sprinkling of cinnamon.