Creamy, silky, luscious coconut rice pudding infused with the flavour of pandan, perfect with fresh tropical fruit.
I adore rice pudding. It is a timeless comfort dessert, a marriage of simplicity and flavour. This classic dish transcends cultures and cuisines, a creamy concoction made from rice, milk, and sugar, often seasoned with fragrant hints of vanilla, cinnamon, or nutmeg. The process of slow cooking transforms the rice grains into a velvety indulgence that warms both body and soul.
Truly a canvas for creativity, rice pudding invites personal touches. From raisins and toasted nuts to exotic fruits and aromatic spices, its versatility sparks endless variations. Hence this coconut rice pudding, infused with pandan to give grassy vanilla flavour. Fresh pandan leaves are best, but if you can't find this, you can almost always find them in the freezer section at your Asian grocer. Otherwise, pandan flavouring will work (although may turn your pudding green). If you're in a real pinch, use vanilla extract. I highly recommend you seek out pandan however. Another way you could use it is in this pandan coconut mug cake.
Pandan and coconut, a dynamic duo of flavours frequently found in Southeast Asian cuisine. The fragrant essence of pandan leaves infuses a subtle floral note, while rich coconut adds a creamy and nutty dimension. These flavours gracefully complement each other in a variety of dishes, from vibrant curries to delicate desserts, leaving an unforgettable and distinctly tropical imprint on every palate they touch. They make for a fantastic pudding, one that works perfectly with tropical fruits like mango, banana or lychee.
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Coconut Rice Pudding
Ingredients
- 400 mL 1 can coconut milk
- ½ c sugar
- 2-4 pandan leaves tied in a knot
- 65 g arborio rice
- ½ teaspoon salt
- 1 egg yolk
Instructions
- In a pot combine coconut milk, sugar and pandan leaves. Allow to simmer gently over a medium low heat for about five minutes, to infuse.
- Meanwhile, heat another pot of boiling water. Add rice and boil for 3-4 minutes before draining.
- Remove pandan leaves from the coconut milk and add rice. Reduce heat to low and simmer for 30 minutes, whisking often to avoid sticking. Use more time if you need. If the pudding is too thick before rice is cooked, add a splash of milk.
- Remove from heat and set aside for five minutes. Whisk in salt and egg yolk.
- Serve warm or chill in the fridge (the pudding will thicken). Eat as is, or topped with fruit - mango, banana or lychees are my favourite!
Notes
- The egg yolk is optional, but creates the most luscious, silky, custardy texture.
- If you don’t have fresh pandan, find it frozen at your Asian grocer or you can use pandan flavouring. Alternatively you can substitute for one teaspoon of vanilla.
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