My canistel was on the verge of becoming mushy and funky this weekend, and I knew I needed to quickly end its fruity life. I thought of duplicating custards from Miami Dish or Food for Thought, but I just didn’t want to expend that much effort on dessert. Instead, I modified a coconut rice pudding recipe from epicurious.com, using a higher coconut milk to milk ratio and stirring in the last of my canistel.
This pudding is my kind of dessert. Dump ingredients into a pot. Simmer. Stir. Serve. A short ingredient list and little effort yielded a rich and satisfying, yet humble, dessert.
In the photo, you may detect hunks of canistel that just refused to be broken up with a spoon. If lumps offend you, consider whirling the canistel and milks in a blender before you begin cooking the pudding.
Coconut-Canistel Rice Pudding
1 14-ounce can coconut milk
1 cup whole milk
1 cup mashed canistel
1 1/2 cups cold, cooked long-grain rice, prepared in salted water
1/3 cup sugar
1/2 teaspoon vanilla extract
Instructions
Combine coconut milk, milk, and canistel in a medium-sized pot. You may need to blend the mixture or whisk violently if you don’t want canistel clumps in the pudding. Add rice, sugar, and vanilla, and bring to a boil. Reduce heat, and simmer 40 minutes, stirring occasionally.
Serve warm.
Serves 4 to 6
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Looks good!