We had never tasted western rice pudding until an Austrian visitor made us sort of a western style rice pudding. I loved it.
Whereas Asian pudding is jellylike, this pudding comes with a firm texture. She explained how she makes this. The trick is to refrigerate for a few hours to get that cold, extra firm texture.
1/2 cup rice
3 cups water
2 cups coconut milk
3 tbs brown sugar
1 tbs cinnamon
1/4 tsp salt
Bring water to a boil in a medium-sized pot (medium heat).
Add 1/2 cup of rice and 1 cup of coconut milk (the release of aroma will fill the kitchen, you gonna love this part!). Once the mixture comes to a boil, lower the heat and simmer for an hour. Whisk and skim off the foam frequently (to get a smooth texture)
After an hour, pour the second cup of coconut milk in the pot, add remaining ingredients and bring back to a boil. Then lower the heat and simmer for another 10 minutes.
The longer you simmer, the thicker the texture. For a more liquid pudding, add more coconut milk. Turn off the heat. READY!
Place the rice pudding into a bowl and preserve in the refrigerator for at least an hour (an overnight is worth it though).