Caramelized Sticky Rice Pudding with Coconut and Lime

The recipe I'm sharing with you today for Rice Pudding with Coconut and Lime will most likely completely change your thinking about traditional rice pudding.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I've been wanting to make rice pudding for quite some time, so in order to use up some coconut milk I had in my fridge, I decided to go with the flavors of coconut and lime.

The recipe I used, and highly adapted, was one from days gone by TV chef, and host Jeff Smith - The Frugal Gourmet, and from his cookbook, The Frugal Gourmet Cooks American. I know that The Frugal Gourmet met with many scandals in the latter part of his life, and it's always saddened me a great deal.

However, as a young girl, I always enjoyed my Saturday afternoons in front of the TV watching him, Julia Child, and Yan Can Cook for hours on end. They are, without a doubt, the ones who spurred on my insatiable interest in food and cooking, and encouraged the hunger I have for challenging myself in the kitchen. For that, I am forever grateful (and the rest I just won't think about)!

The first thing you'll notice about my Caramelized Sticky Rice Pudding with Coconut and Lime is the deep, rich caramelized color. It's not the creamy white that is usually associated with traditional rice pudding.

The reason for that is that I used coconut palm sugar instead of the granulated sugar that was originally called for in Jeff Smith's recipe.

The second thing you'll probably notice is the consistency. This pudding is a little thicker than what you're probably used to, and not as creamy and 'pudding-like'. That comes from me using Thai sweet sticky rice in place of the long-grain rice. See? I told you I like to challenge myself in the kitchen. 🙂

*Note - For those of you who don't have Thai sticky rice or coconut palm sugar in your pantry (and I suspect that will be most of you), when it comes to those items in the recipe, please feel free to substitute regular long-grain white rice and white granulated sugar for those items. The difference will be huge as far as color and consistency, but the flavor will be spot on! I promise.


CARAMELIZED STICKY RICE PUDDING WITH COCONUT AND LIME
Serves: 6-8     Prep Time: 10 minutes      Cook Time: 2 ½ hours     {PRINT THIS RECIPE}

1 cup long-grain rice (I used Thai sticky rice)
1 cup sweetened coconut milk
1 cup heavy cream
1 ½ cups half-and-half
1 cup granulated sugar (I used coconut palm sugar)
2 tablespoons butter
½ teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons lime zest (plus additional for garnish)
toasted flaked coconut for garnish

-Preheat the oven to 300 degrees.
-In a medium saucepan over medium heat, combine the first 8 ingredients (minus the lime zest for garnish) and bring to a simmer, stirring occasionally.
-Carefully pour the contents into a 3-quart baking dish (sprayed with baking spray) and cover.
-Bake in the preheated oven for 2 ½ hours without disturbing or stirring.
-Allow to cool for at least an hour or to cool completely and chill.
-To serve, spoon the pudding into bowls, and garnish with a bit of toasted coconut and grated lime zest.