Homemade Milk Rice with Coconut Stuffing

Wash the rice, put in a medium saucepan and add the water. Bring to a boil over medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes.

When rice is done, uncover it and add coconut milk and salt, stir well, and reduce heat to low. Continue cooking over low heat for another 10 minutes until the milk has been absorbed and the rice is very soft and creamy. By now rice milk is ready. Don’t cool.

To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the dessicated coconut and mix well. Let cool.

Using 10 molds or metal cups (I used small metal cups), place 1 1/2 tablespoons of hot milk rice into the mold and press down. Now place 1 tablespoon of the sweet coconut mixture in the middle of each cup. Next place some more hot milk rice on top of the filling and press down.

Next invert on serving plate. Enjoy.