Coconut Rice Pudding
Recipes · Breakfast · Recipe, Typed Supps
Rice pudding eaten at the right time of day for once, which is the morning.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1/2 cup, uncooked (100g) White Rice — Short grain if you have it — the extra starch is what makes the pudding thicken without adding anything.
- 1 cup (250g) Coconut Milk — The fat that carries the whole dish. Light coconut milk gives you a thin, sad version of this.
- 3/4 cup (200g) Milk — Cut with dairy rather than all coconut, which would be very rich and short on protein.
- 1 small, diced (150g) Mango — Cold fruit on hot pudding, and the acid it brings is what stops the coconut cloying.
- 1 tbsp (10g) Desiccated Coconut — Toasted, over the top, for the texture the pudding cannot provide itself.
- a pinch (1g) Ground Cardamom — The spice that belongs with coconut and rice. Cinnamon works but sends the dish somewhere else.
Nutrition per serving
- Calories: 381 kcal
- Protein: 7.1g
- Carbohydrate: 33.3g
- of which sugars: 16.5g
- Fat: 24.4g
- of which saturated: 19.3g
- Fibre: 2g
- Sodium: 83.4mg
Method
- Simmer the rice with both milks and the cardamom on the lowest heat, uncovered, stirring often.
- After about 30 minutes it should be thick and the grains soft — add a splash more milk if it tightens too far.
- Top with the diced mango and toasted coconut.
Nutrients it supplies
More in Breakfast