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8th September
2012
written by Nibblish

I went through a few bizarre food phases as a child, a memorable one of which was an obsession with cold rice pudding. I remember sometimes eating the full tub for dinner while watching TV on Sunday night! Here is a deliciously comforting and easy to make rice pudding using coconut for a fragrant twist!

Ingredients: (serves 4)

100g short grain rice
1 vanilla bean, cut open
1/2 cup caster sugar
400ml coconut milk
200ml milk
Salt
A few strawberries, washed and sliced

Instructions:

1. Rinse the rice, place in a saucepan with sugar, vanilla bean, coconut milk and regular milk and bring to the boil.

2. Reduce heat to very low and simmer for 1 hour, stirring occasionally to prevent it from sticking. Remove and discard the vanilla bean, season with a pinch of salt to bring the sweetness out and set aside to cool before placing it in the fridge.

3. Serve the coconut rice at room temperature topped with fresh strawberries or shavings of fresh mango and a few sprinkles of shredded coconut.

It’s also the perfect gluten-free dessert for your next dinner party! Make sure you use short-grain rice when making rice pudding so that the texture of the grain will stays soft when cool, which is better for a creamier result!

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2 Comments

  1. 09/09/2012

    Rice pudding is good but cold is definately better and making it coconut flavour… Now your really talking. Thanks for sharing I am definately going to make this. I usually use cardonmon.

  2. I love cold rice pudding as well – used to buy it at uni for snacks. Love the addition of the coconut milk!

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