Recipe#5718

Title: PIRAO DE ARROZ COM LEITE DE COCO

  From:  Time-Life "Latin American Cooking" Shared by:
  Karin Brewer, Cooking Echo, 8/93

   4       c            Coconut milk made with 2
                        -fresh coconuts and 4 cups
                        Milk
     3/4   c            Rice flour
   1       t            Salt
  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.