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Coconut Rice Pudding
A delicious tropical rice pudding that is especially good when served with fresh mango on top. Suitable for vegans and perfect for dinner parties.
Servings: 6
Ingredients
- 100 g pudding rice - or risotto rice
- 2 tbsp sugar
- 300 ml coconut milk drink - or other milk
- 1 can coconut milk
- 1 tbsp coconut oil
- 3 pods cardamom
- 1 tsp vanilla
Optional to serve
- 1 mango - or mango chunks from the freezer
- toasted coconut flakes
Instructions
- Put all the ingredients in a big heavy pot except for the mango and coconut flakes, which are for garnish. Stir well.100 g pudding rice, 2 tbsp sugar, 300 ml coconut milk drink, 1 can coconut milk, 1 tbsp coconut oil, 3 pods cardamom, 1 tsp vanilla
- Put the pot on the stove over a low heat and bring to a gentle simmer. Then turn the heat right down and cover with the lid.
- Cook for 30 to 40 minutes. Stir the pudding every five minutes so that it does not stick. As you do so, scrape the rice from the sides and base of the pan.
- After about 35 minutes, the rice will be soft and cooked. There may be some liquid left but this will be absorbed as the pudding cools. Remove from the heat and allow to rest before serving topped with the mango and coconut.1 mango, toasted coconut flakes
Notes
Storage
Fridge – Keep your rice pudding covered in the fridge for 3 days and reheat in a pan on the stove or in the microwave (which is quicker and cheaper). You may need to add some more coconut milk to loosen it. Freezer – Allow your coconut rice pudding to cool, pack into an airtight box and freeze for up to 3 months. Just defrost and reheat. Again, you might need to add some extra liquid when you reheat.Hints and tips
- Pudding rice is best but a short-grain risotto rice will work. It needs to be starchy and to break down well, so don't use paella rice (which is short-grain but won't break down) or long-grain rice. These won't produce the same creaminess.
- Make sure you keep returning to stir the pudding. This is needed to help the rice break down and to avoid burning.
- Use a diffuser to keep the heat low if you need to.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 261kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 224mg | Fiber: 2g | Sugar: 10g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 3mg