I've been hearing a lot about finger limes lately, so a while back we decided to order some. Once they arrived, I realized I had no idea what to do with them! We tried eating them straight, and they were pretty good, but puckery. Finding any recipes was hard. Most are for seafood, and Kyle's not a fan.
I decided that since they're tropical they'd probably go well with some coconut rice pudding. Well, I was definitely wrong. The two did not go well together at all. The limes are bright, tart and watery while the pudding is creamy and rich. The good news is that we loved the pudding on its own! Next time I get finger limes though, I think I'll buy fish and invite over a seafood loving friend.
Don't the insides look cool!
Bad combo, but good separate ingredients!
I've made this with different proportions of coconut milk and cow's milk and they've all turned out great. If you want to make this vegan, you can even use all coconut milk. Just make sure the total milk comes to 2 1/2 cups. Also, this easily doubles or more to feed extra mouths. And the leftovers are great cold straight out of the fridge. In fact, Kyle likes it better cold.
Coconut Rice Pudding
1/2 cup medium grain rice
1/8 teaspoon salt
1 cup unsweetened coconut milk
1 1/2 cups milk
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Boil the water in a saucepan and add the rice and salt. Cover the pot, turn the heat down and simmer and stir occasionally for 10 to 15 minutes until the water is absorbed. Stir in the rest of the ingredients and stir frequently while it cooks for another 45 minutes to an hour. It's done when a spoon can stand up in the pudding. Serve warm or refrigerate and serve cold. Whatever you do, don't serve with finger limes! Mangoes or bananas might be a good topping though. Their creamy texture would be a better match.