Coconut Purée Rice Pudding
Use Purée Andros, Coconut (1kg) to make this recipe. Coconut purée makes rice pudding rich without using only heavy coconut milk. Add it during the final stage so its aroma stays clear and the rice can first hydrate in a looser milk base.
At a glance
- Yield: 6
- Preparation: 10 minutes
- Cooking: 35 minutes
- Chilling or freezing: None
Ingredients
- 300g coconut purée, thawed
- 180g pudding rice
- 700ml whole milk or oat drink
- 80g caster sugar
- 5 green cardamom pods, lightly crushed
- 1 strip lime peel
- 1 pinch fine sea salt
- 1 tbsp lime juice
Method
- Put rice, milk, sugar, cardamom, lime peel and salt in a heavy saucepan.
- Bring to a gentle simmer and cook for 25 minutes, stirring often, until the rice is nearly tender.
- Stir in the coconut purée and simmer for another eight to ten minutes until creamy.
- Remove cardamom and peel, then add lime juice to taste. Serve warm or cool.
Why this recipe works
Rice needs free liquid to cook evenly, so the thicker purée is added near the end. Coconut then enriches the pudding without slowing the early hydration of the grains.
Practical tips and variations
- Stir more frequently as the pudding thickens.
- Remember that it will become firmer as it cools.
- For a dairy-free version, use oat drink and check all product labels.
Serving and storage
Refrigerate promptly for up to two days. Reheat once with a splash of milk until piping hot.
Frequently asked questions
Why is my rice pudding too thick?
The rice continues to absorb liquid as it stands. Stir in warm milk until it reaches the consistency you want.
Can I bake it instead?
Yes, but an oven version needs more liquid and a longer cooking time.
Can I serve it cold?
Yes. Loosen with a little milk after chilling and add lime just before serving.
447706084493
