Coconut Rice Pudding, a sweet symphony of flavors, is a delightful dessert that harmoniously blends short-grain rice, coconut milk, sugar, and aromatic star anise. This creamy creation is elevated with a touch of vanilla essence and adorned with freshly grated coconut and whipped cream, offering a delectable balance of textures and tastes.

What is Coconut Rice Pudding?

Coconut Rice Pudding is a creamy and aromatic dessert that tantalizes the taste buds with its enchanting blend of short-grain, high-starch rice, coconut milk, sugar, and star anise. Enhanced with a touch of vanilla essence and garnished with freshly grated coconut and whipped cream, this dessert offers a harmonious balance of textures and flavors that's truly irresistible.

Quick and Easy Recipe of Coconut Rice Pudding

Creating Coconut Rice Pudding is a delightful and straightforward process. Begin by carefully selecting short-grain, high-starch rice and avoid washing it. In a sturdy, heavy-bottomed sauteuse, gently pour in the velvety coconut milk, followed by the rice.

Bring the coconut milk to a gentle simmer and introduce the sugar and the star anise to the mix. Now, reduce the heat to a gentle low and let this magical concoction simmer for 15-20 minutes, allowing the rice to fully embrace the thickening coconut milk.

Once the rice is tender and the coconut milk has achieved a luscious thickness, add a hint of vanilla essence, and gracefully turn off the heat. Elevate this masterpiece by garnishing it with freshly grated coconut and a dollop of whipped cream. For the ultimate experience, serve this heavenly creation chilled.

Enjoy the simplicity and elegance of Coconut Rice Pudding in this quick and easy recipe.

How to make Coconut Rice Pudding

1. Let's start by preparing the rice. We need short grain, high starch rice. Make sure to not wash the rice.
2. In a heavy bottom sauteuse, start by adding the coconut milk followed by the rice.
3. Bring the coconut milk to a light simmer and add the sugar and the star anise.
4. Reduce the heat to low and cook for 15-20 minutes until the rice is fully cooked and the coconut milk becomes thick.
5. Once cooked, add the vanilla essence and switch off the heat.
6. Garnish with freshly grated coconut and whipped cream and serve chilled.

More Delicious Recipe:

1. Chinese Chicken Fried Rice

2. Beetroot Rawa Dosa

3. Pan Fried Instant Noodles

Expert Tips

1. Make sure to use  short grain rice with a high starch content, this helps in making a thick pudding with rice that has a soft mouthfeel.
2. You can make this and store it in the fridge for upto 3 days.
3. We recommend serving it chilled after resting it overnight to get the maximum flavor from the dish.

Recipe Card

Coconut Rice Pudding - A Sweet Symphony of Flavors

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Category

Dessert

Servings

8

Prep Time

1- minute

Cook Time

20 minutes

Calories

350

Indulge in the creamy allure of Coconut Rice Pudding—a dessert that combines the richness of coconut milk with the comforting sweetness of rice, resulting in a delightful treat adorned with aromatic nuances.

Author:

Parth Kapoor

Ingredients

• 440 ml coconut milk
•   75 g short grain white rice
•   1 tsp vanilla extract
•   3 tbsp sugar (alternatively 1 small pack "vanilla sugar per tsp sugar)
•   1 pinch salt
•   1 star anise
•    Beetroot juice ( for color )

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Directions

1. Let's start by preparing the rice. We need short grain, high starch rice. Make sure to not wash the rice.

2. In a heavy bottom sauteuse, start by adding the coconut milk followed by the rice.
3. Bring the coconut milk to a light simmer and add the sugar and the star anise.
4. Reduce the heat to low and cook for 15-20 minutes until the rice is fully cooked and the coconut milk becomes thick.
5. Once cooked , add the vanilla essence and switch off the heat.
6. Garnish with freshly grated coconut and whipped cream

Recipe Video

Recipe Note

You can store Coconut Rice Pudding for up to three days in the fridge, but for the richest flavors, serve it chilled after a night's rest to let the delightful ingredients meld into perfection.