Ingredients (10)
- 2 (13.66-ounce) cans coconut milk
- 1 cup water
- 1/8 teaspoon kosher salt
- 1/2 vanilla bean
- 1 cup raw basmati rice
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 tablespoon finely grated orange zest, plus orange zest strips for garnishing
- Toasted flake coconut or ground cinnamon (optional), for garnishing
Nutritional Information
- Calories605
- Fat41.66g
- Saturated fat36.72g
- Trans fat
- Carbs56.03g
- Fiber0.96g
- Sugar12.62g
- Protein7.33g
- Cholesterol
- Sodium89.93mg
- Nutritional Analysis per serving (4 servings) Powered by
Boring old rice pudding turns vividly aromatic here, thanks to Indian inspiration. Fragrant long-grain basmati rice simmers gently in a mixture of coconut milk and water, flavored with vanilla-bean scrapings, ground ginger and cardamom, and lots of orange zest. Serve warm or chilled, moistened with a trickle of coconut milk and a sprinkling of orange zest. Optional: a terminal sprinkle of toasted coconut flakes or—for those fans of old-fashioned rice pudding—cinnamon.
For more, check out our Slow Cooker Rice Pudding, Tapioca Pudding, and Mango Pudding.
Instructions
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1Combine 2 1/2 cups of the coconut milk, water, and salt in a medium saucepan. Split the 1/2 vanilla bean lengthwise and scrape out the seeds with the blade of a paring knife. Add the seeds to the saucepan and stir, making sure everything’s well combined. Add the rice.
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- 2Bring the mixture to a boil over medium-low heat. Reduce the heat to low to maintain a gentle simmer. Cover the saucepan, but leave the lid slightly ajar to let steam escape.
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3Simmer the rice for 30 minutes, or until most of the liquid has been absorbed. Stir in the sugar, ginger, cinnamon, and 1 tablespoon finely grated orange zest.
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Continue cooking until the rice is creamy and soft. If the pudding starts to look dry, add the remaining coconut milk or a little water. -
4Serve the pudding warm or cool, drizzled with the remaining coconut milk and sprinkled with strips of orange zest and optional toasted coconut flakes or ground cinnamon.
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Continue cooking until the rice is creamy and soft. If the pudding starts to look dry, add the remaining coconut milk or a little water.
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