Coconut Rice Pudding 

It’s that time of the year again, cool wind is rustling through autumnal trees, ochre and orange leaves are setting horizons ablaze and the excitement of meeting friends and family for Diwali and Halloween is rising.

Amongst all this DO NOT FORGET to cook up a lip smacking desserts to soothe the soul!

And if you still haven’t thought of what to make we are here to the rescue with the easiest pudding ever. Presenting Coconut Rice Pudding. For those from India Kheer and Payasam are no strangers, cooked almost across the country, these milk based desserts are common festive fare.
For me, the addition of coconut to tweak the usual kheer is a match made in heaven, literally! I love the flavour of coconut and find any excuse to add it to stews and entrees like chicken. So, of course I had to make this pudding.

So here goes;

Total Prep time –  40 minutes

Inactive prep: 10 minutes prep; Active cooking: 30 minutes.

Ingredients: 

1/4 cup rice- basmati preferably,
1 cup milk- 2% or whole fat,
1/4 cup water,
1/4 cup sugar,
1/2 cup cream of coconut.
Optional- Cinnamon or cardamom powder for flavour.

Get started: 

Measure rice and then wash thoroughly in running water until it runs clear.

Next, put a pan on the stove and add rice along with milk and water to it. Cook on medium high until the mix comes to a boil. Then lower heat to medium low and cook covered until rice are soft and milk starts thickening. Keep stirring in between to avoid rice and milk from sticking to the bottom.

Often you will notice a bit of what looks like curdled milk on the surface. Do not panic! Fat from milk tends to separate. So stir and avoid cream from rising to the top and forming a layer.

At this point add cream of coconut and sugar. Keep in mind that cream of coconut is sweetened, so mix and check for sweetness before adding additional sugar.

Finally, if you want to add an extra kick of flavour choose from your favourite spices. I would recommend cardamom powder to evoke memories of Indian desserts and cinnamon or nutmeg powder for more western tastes.

For decadence that goes over and above, drizzle maple syrup and serve with chopped nuts.

That’s it. Half an hour of effort and you are set.

A soulful dessert that will just as easily work magic to lift your spirits on a lonely night on the couch and get applause from guests.
 

Believe you me, you won’t want to share it with others!

Go ahead and try it today!

Coconut Rice Pudding

2018-11-05 12:36:06

Serves 4

A decadent and comforting dessert that is similar to traditional Indian kheer but with a more tropical flavour - Coconut. Give this a try to soothe your sweet cravings!

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. 1/4 cup rice- basmati preferably,
2. 1 cup milk- 2% or whole fat,
3. 1/4 cup water,
4. 1/4 cup sugar,
5. 1/2 cup cream of coconut.
6. Optional- Cinnamon or cardamom powder for flavour.

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Instructions

1. Measure rice and then wash thoroughly in running water until it runs clean.
2. Next, put a pan on the stove and add rice along with milk and water to it.
3. Cook on medium high until the mix comes to a boil.
4. Then lower heat to medium low and cook covered until rice are soft and milk starts thickening. Keep stirring in between to avoid rice and milk from sticking to the bottom.
5. At this point add cream of coconut and sugar.
6. Keep in mind that cream of coconut is sweetened, so add it and mix.
7. Check for sweetness before adding additional sugar.
8. Finally, if you want to add an extra kick of flavour choose from your favourite spice.
9. I would recommend cardamom powder to evoke memories of Indian desserts and cinnamon or nutmeg powder for more western tastes.
10. For decadence that goes over and above, drizzle maple syrup and serve with chopped nuts.

While cooking rice in milk

1. Often you will notice a bit of what looks like curdled milk on the surface. Do not panic! Fat from milk tends to separate. So, stir and avoid cream from rising to the top and forming a layer.

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By Kanika Samra

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