Dessert
Coconut Rice Pudding
Original name: Rice pudding with coconut cream
About this dish
If you know how to wait, rice pudding teaches you patience. This Caribbean version swaps all the milk for coconut cream, so every spoonful tastes like island chill.
Simple ingredients and a slow simmer make it a meditation, not a recipe.
Ingredients
UK and US measurements are both included for every recipe.
short-grain white rice
grain150 g
Imperial measurement: 3/4 cup
coconut cream
other400 ml
Imperial measurement: 1 2/3 cups
water
liquid400 ml
Imperial measurement: 1 2/3 cups
coconut sugar
other60 g
Imperial measurement: 1/4 cup
cinnamon stick
spice1 stick
vanilla extract
seasoning5 ml
Imperial measurement: 1 tsp
salt
seasoning1 g
Imperial measurement: 1/4 tsp
toasted coconut flakes
other30 g
Imperial measurement: 1/4 cup
Method
Rinse and soak rice
15 minutesRinse the rice under cold water until the water runs clear. Place the rice in a medium saucepan with the water and a pinch of salt. Let it soak for 15 minutes—this helps the grains soften evenly.
Simmer rice
20 minutesBring the rice and water to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes, until the water is mostly absorbed.
Add coconut cream and sugar
2 minutesPour in the coconut cream, coconut sugar, and cinnamon stick. Stir well, increase heat to medium, and bring to a gentle simmer.
Cook until thick
20 minutesCook uncovered over low heat, stirring frequently, for about 20 minutes, or until the mixture thickens to a creamy consistency. Remove the cinnamon stick.
Finish and cool
10 minutesRemove from heat and stir in vanilla extract. Let the pudding rest for 10 minutes as it thickens further. Serve warm or chilled, topped with toasted coconut flakes.
Equipment
- medium saucepan with lid
- wooden spoon
- measuring cups and spoons
Nutrition facts
Tips
- A watched pot never thickens—let it simmer slow and steady, that's where the magic lives.
- If you want texture like chow, stir in some raisins when you add the cream. They plump like memories.
- Toasted coconut flakes? Get 'em golden but not dark, or they'll taste of burnt regret.
- This pudding sets as it sleeps.
- If.
- If you have time, make it a night ahead, then serve cold or gently warmed.
Serving suggestions
- Serve in small bowls, warm or chilled. Top with a few slices of fresh mango or a grind of black pepper for a savory twist.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.