Measuring cup/A kitchen tool used to measure liquid or dry ingredients precisely
Saucepan/A deep cooking pot with a lid for preparing puddings and rice dishes on stovetop
Whisk/An implement for beating, stirring, or whipping eggs, cream, or other mixtures
Fry pan/skillet/For sautéing ingredients like coconut flakes to crisp them up before adding to the pudding
Spoon/Scoop/A utensil for serving and portioning desserts, such as rice pudding
Rubber spatula/An essential tool for stirring and folding ingredients in cooking and baking
Baking dish or ramekin/Suitable containers for individual servings of the coconut rice pudding
Electric mixer/hand whisk (optional)/For incorporating air into mixtures, especially if making a variation of the recipe that includes meringue or whipped cream topping
Food processor (optional)/To grind coconut flakes finely for a crispy texture when fried and added to the pudding
Cooling rack/tray/For allowing the desserts to cool down properly after cooking, which is crucial for setting the pudding's texture
1 large egg white
3 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 1/2 cups unsweetened coconut shavings* (coconut chips; about 4 ounces)
2 14-ounce cans light unsweetened coconut milk**
1 14-ounce can regular unsweetened coconut milk**
2/3 cup sugar
2/3 cup unsweetened shredded coconut*
2/3 cup short-grain or long-grain rice (such as arborio or jasmine)
3/4 teaspoon salt
1/2 vanilla bean, split lengthwise or 2 teaspoons vanilla extract
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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