Coconut Rice Pudding
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.
- 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
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.
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.
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. 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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