Vanilla Coconut Rice Pudding
A modern twist on a classic
Servings 6 people
Calories 511kcal
Ingredients
- 200 g jasmine rice
- 200 ml coconut cream
- 600 ml coconut milk
- 1 vanilla bean seeds removed
- 15 g shredded coconut
- 100 g mango chopped into cubes
- 1 clove
- 80 g palm sugar
- 1 pinch salt
- 15 g pistachios chopped
Instructions
- Toast coconut in oven @ 180c for 4 minutes or until golden in colour
- Add rice, coconut milk, 150ml coconut cream, vanilla seeds and pod, palm sugar, clove and salt to a medium sized saucepan and cook on medium heat stirring regularly for 20-25 minutes or until all liquid has been soaked up
- Remove from heat and stir in remaining 50ml coconut cream
- Serve with sprinkled pistachios, toasted coconut and mango on top.
- Enjoy!
Notes
Essential Tools
- chef knives
- chopping board
- wooden spoon/spatula
- medium sized saucepan
- measuring utensils
Tips/Tricks
- regular milk can be substituted for coconut milk if preferred and cream for coconut cream too
- castor sugar is an alternative to palm sugar - you may need to use a little less as it's typically sweeter than palm sugar
- make sure to stir the rice pudding gently and regularly. Gentle stirring helps keep the rice grains intact and regular stirring stops it from sticking to the bottom and burning!
Nutrition
Calories: 511kcal | Carbohydrates: 48g | Protein: 6g | Fat: 35g | Saturated Fat: 30g | Sodium: 55mg | Potassium: 429mg | Fiber: 2g | Sugar: 12g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 4mg