Coconut Rice Pudding

Rice pudding is a treat for dessert or a snack, and this spiced rice pudding with coconut is a comforting classic. If using palm sugar, make sure to cut it up very finely before using.

Difficulty

Intermediate

Yield

Serves 6

Ingredients

4 cups milk1 cup arborio rice, or other short grain rice1/4 cup sugar1/4 cup palm sugar, finely chopped or brown sugar1 can coconut milk1/4 cup coarsely shredded coconut, unsweetened1/2 teaspoon cinnamon, ground3/25 teaspoon cardamom, ground1 teaspoon fresh ginger, finely grated1 pinch tumeric Salt to taste

Equipment

Medium pot with lidMedium frying panMeasuring cupsMeasuring spoonsCutting boardChef's knife or paring knifeWooden spoonRaspTasting spoonCan openerDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out milk, rice, and sugar.

If using palm sugar, chop finely with a chef’s knife, or measure brown sugar.

Open can of coconut milk, and measure out coconut.

Measure the spices; cinnamon, cardamom, and turmeric.

With a rasp, finely grate ginger.

In a medium frying pan, toast coconut over medium heat until coconut is fragrant and golden, about 3 – 4 minutes.

In a medium pot, add milk, rice, white sugar, palm sugar, ginger, cinnamon, cardamom, turmeric and a pinch of salt.

Add two cups of water, and bring to a simmer over medium heat, stirring often. Cook until rice is tender, about 30 minutes.

Add coconut milk, and continue to cook until coconut milk is mostly absorbed, about 10 more minutes.

Garnish rice pudding with toasted coconut and serve warm.