*  Exported from  MasterCook  *
                      PIRAO DE ARROZ COM LEITE DE COCO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Brazil
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Coconut milk made with 2
                         -fresh coconuts and 4 cups
      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.
   From:  Time-Life “Latin American Cooking” Shared by:
   Karin Brewer, Cooking Echo, 8/93
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