This Pirao De Arroz Com Leite De Coco is a luscious, traditional Brazilian dessert that balances the earthiness of rice flour with the tropical sweetness of fresh coconut milk. The result is a smooth, custard-like pudding with a delicate, aromatic flavor. Perfect for serving chilled after a hearty meal, this dessert captures the essence of home-style Brazilian cooking. It is vegetarian-friendly and relies on simple ingredients to create a sophisticated texture. Ideal for warm evenings or festive gatherings, this pudding offers a comforting finish to any table. Its creamy consistency and subtle saltiness make it a unique and memorable treat for dessert lovers.
Pirao De Arroz Com Leite De Coco
Description
This Pirao De Arroz Com Leite De Coco is a luscious, traditional Brazilian dessert that balances the earthiness of rice flour with the tropical sweetness of fresh coconut milk. The result is a smooth, custard-like pudding with a delicate, aromatic flavor. Perfect for serving chilled after a hearty meal, this dessert captures the essence of home-style Brazilian cooking. It is vegetarian-friendly and relies on simple ingredients to create a sophisticated texture. Ideal for warm evenings or festive gatherings, this pudding offers a comforting finish to any table. Its creamy consistency and subtle saltiness make it a unique and memorable treat for dessert lovers.Ingredients
Directions
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In a heavy 2- to 3-quart saucepan, warm 3 cups of the coconut milk over moderate heat until tiny bubbles form around the edge of the pan.
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In a small bowl, combine the remaining 1 cup of coconut milk, 3/4 cup rice flour, and 1 teaspoon salt, stirring constantly until smooth.
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Gradually pour the rice flour mixture into the scalded coconut milk in the saucepan, stirring continuously.
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Reduce the heat to low and cook, stirring constantly, until the mixture thickens and becomes smooth.
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Pour the hot pudding into a lightly buttered or oiled 1-quart mold or into 6 individual custard molds.
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Allow the pudding to cool to room temperature, then refrigerate for at least 4 hours or until firm.
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To unmold, run a thin sharp knife around the inside edge of the mold, dip the bottom in hot water for a few seconds, invert onto a plate, and rap sharply on the table.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 472.8kcal
- % Daily Value *
- Total Fat 50.4g78%
- Saturated Fat 43.2g216%
- Cholesterol 0.0mg0%
- Sodium 33.6mg2%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.2g1%
- Sugars 7.2g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep refrigerated for up to 3 days. Serve chilled for best texture.
Substitution: If fresh coconut milk is unavailable, high-quality canned coconut milk can be used. For a richer flavor, add a pinch of nutmeg or cinnamon.
Tip: Ensure the rice flour is fully dissolved in the cold milk before adding to the hot milk to prevent lumps. Stir frequently during cooking to avoid sticking.
Serving: Garnish with toasted coconut flakes or a drizzle of condensed milk if desired.
