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Coconut Rice Pudding

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipessweetdessertseafood
Coconut Rice Pudding

Nutrition (per serving)

920Calories
85 gProtein
70 gCarbs
35 gFat
50 gSugar
900 mgSalt

Ingredients

  • 1 cup Uncooked white rice
  • 2 cups Coconut milk
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 cup Shredded coconut

Method

  1. Rinse the rice in a fine mesh sieve until the water runs clear, then drain and set aside, about 2 minutes.
  2. In a medium saucepan, combine the coconut milk, sugar, and salt, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling, about 5 minutes.
  3. Add the rice to the saucepan and cook, stirring constantly, until the rice is cooked and the mixture is creamy, about 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
  4. In a small bowl, whisk together the egg and vanilla extract, then temper the egg mixture by slowly pouring the warm rice mixture into the egg, whisking constantly, about 2 minutes.
  5. Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the pudding is thick and creamy, about 5 minutes, or until it coats the back of a spoon.
  6. Remove the saucepan from the heat and stir in the shredded coconut, then let the pudding cool to room temperature, about 30 minutes, before covering and refrigerating until chilled, at least 2 hours.
  7. Serve the pudding chilled, garnished with toasted coconut flakes and a sprinkle of cinnamon, if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.