Desserts
Coconut Rice Pudding
The Quirky Foodster Team
Ingredients
- 150 g (3/4 cup) short-grain rice
- 400 ml (1.75 cups) coconut milk
- 300 ml (1.25 cups) water
- 60 g (1/4 cup + 1 tbsp) granulated sugar
- 2g (1/2 tsp) ground cinnamon
- 5 ml (1 tsp) vanilla extract
- 1g (1 pinch) salt
Method
- Rinse the rice and combine with water in a saucepan; bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes until the water is mostly absorbed.
- Stir in the coconut milk, sugar, cinnamon and salt.
- Simmer uncovered on low heat for 20-25 minutes, stirring frequently, until thick and creamy.
- Stir in the vanilla extract and remove from heat.
- Serve warm or chilled.
Introduction: Rice simmered slowly in coconut milk and sugar is a comforting dessert found in coastal Guinean communities near the Atlantic coast, where coconuts are locally abundant, often served at celebrations and family dinners.
Cultural Background: Rice simmered slowly in coconut milk and sugar is a comforting dessert found in coastal Guinean communities near the Atlantic coast, where coconuts are locally abundant, often served at celebrations and family dinners.
Tips: Stir often toward the end to prevent the rice from sticking as it thickens. Adjust the final consistency with a splash of warm water or coconut milk.
Variations: Top with toasted coconut flakes. Add raisins or chopped dried fruit while simmering.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of coconut milk or water.
Nutrition: Calories: 290 kcal | Protein: 4 g | Carbs: 36 g | Fat: 15 g | Fibre: 2 g
FAQs:
Q: Can I use light coconut milk?
A: Yes, though the pudding will be less rich and creamy than with full-fat coconut milk.
Q: Can this be served cold?
A: Yes, it is delicious served chilled, and the texture thickens further after refrigeration.
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