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Pirao De Arroz Com Leite De Coco

Pirao De Arroz Com Leite De Coco recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 472.8
Dietary: Vegetarian
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
  • 4 cup Coconut milk made with 2
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Gradually pour the rice flour mixture into the scalded coconut milk in the saucepan, stirring continuously.
  4. 4
    Reduce the heat to low and cook, stirring constantly, until the mixture thickens and becomes smooth.
  5. 5
    Pour the hot pudding into a lightly buttered or oiled 1-quart mold or into 6 individual custard molds.
  6. 6
    Allow the pudding to cool to room temperature, then refrigerate for at least 4 hours or until firm.
  7. 7
    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.

Keywords: pirao, rice pudding, coconut milk, brazilian dessert, rice flour, vegetarian, custard, tropical, chilled dessert, traditional, creamy, easy dessert
Read it online: https://www.chefs-mate.com/recipe/pirao-de-arroz-com-leite-de-coco/