Coconut Rice Pudding
It requires just a handful of ingredients and dead-simple techniques. So why is it hard to make perfect rice pudding?
Why This Recipe Works
When it comes to simple-yet-sublime desserts, it doesn’t get much better than rice pudding. Tasting of little more than sweet milk and good vanilla, the pudding has a short ingredient list, but we found that the ratio was key. In the end, 4 1/4 cups of milk plus 1 3/4 cups coconut milk to 1/2 cup of long-grain white rice (its texture proved better than that of short-grain) was just right, but the secret was reserving 1/2 cup of the milk and stirring it in right before serving, adjusting the texture to the perfect creamy, thick—but not stodgy—consistency.
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