de Arroz com Leite de Coco - (
Rice and Coconut Milk Pudding )
Latin American Recipe
4 cups Coconut Milk (made with 2 fresh coconuts and 4 cups milk)
3/4 cup Rice Flour
1 tspn. Salt
1. In a heavy 2- to 3-quart saucepan, scald 3
cups of the coconut milk by warming it over moderate heat until
tiny bubbles form around the edge of the pan. Combine the remaining
1 cup of coconut milk with the rice flour and salt in a small
bowl and, stirring constantly, pour it gradually into the scalded
milk. Reduce the heat to low and cook, stirring, until the mixture
is thick and smooth.
Pour the pudding into a lightly buttered or oiled 1-quart metal
or porcelain mold or into 6 individual 6- to 8-ounce custard molds
and cool it to room temperature. Then refrigerate for at least
4 hours, or until the pudding is firm.
The pudding may be served directly from the mold (or molds) in
which it chilled or it may be unmolded in the following fashion:
Run a thin, sharp knife around the inside edge of the mold and
dip the bottom of the mold in hot water for a few seconds. Place
an inverted plate over the top of the mold and, grasping the plate
and mold firmly together in both hands, quickly turn them upside
down. Rap the plate sharply on the table. The pudding should slip
out of the mold easily. If it doesn't, repeat the whole process.
de arroz com leite de coco is traditionally served as an accompaniment
to vatapa or bobo.
Latin American Recipes