INGREDIENTS

INSTRUCTIONS

In a heavy 2- to 3-qt sauce pan, scald 3 cups of the coconut milk by
warming it over moderate heat until tiny bubbles form around the edge of
the pan.  Combine the remaining 1 cup of coconut milk with the rice flour
and salt in a small bowl and, stirring constantly, pour it gradually into
the scalded milk. Reduce the heat to low and cook, stirring, until the
mixture is thick and smooth.
Pour the pudding into a lightly buttered or oiled 1-quart metal or
porcelain mold or into 6 individual 6- to 8-oz custard molds and cool it to
room temperature. Then refrigerate for at least 4 hours, or until the
pudding is firm.
The pudding may be served directly from the mold(s) in which it chilled, or
it may be unmolded in the following fashion: Run a thin, sharp knife around
the inside edge of the mold and dip the bottom of the mold in hot water for
a few seconds.  Place an inverted plate over the top of the mold and,
grasping the plate and mold firmly together in both hands, quickly turn
them upside down. Rap the plate sharply on the table. The pudding should
slip out of the mold easily.  If it doesn't repeat the whole process.
From:  Time-Life "Latin American Cooking" Shared by: Karin Brewer, Cooking
Echo, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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