Creamy rice pudding that won’t get hard when cooled.
When buying coconut cream to make this recipe choose a type that contains thickener, otherwise coconut and water content might separate when cooled resulting in a diluted, “watery” pudding.
The amount of sweetener and vanilla is of your choice. I have a sweet tooth, so I use 2 tsp of a sweetener that is 4 times sweeter than sugar, and a pinch of Bourbon vanilla powder.
Makes 1 kg.
- 200 g short grain rice (this variety reaches a creamier texture when cooked)
- 2 dl water
- 1 l coconut milk with low coconut content (around 5%)
- 80 g coconut cream
- a pinch of salt
- sweetener and vanilla to taste.
- Pick the rice through to make sure there are no debris or small pieces of wheat in it. Rinse it thoroughly.
- Place the rice and water in a pot, and cook until water is fully absorbed (it takes about 3 minutes). Stir continuously while cooking.
- Add the coconut milk, cream, salt, sweetener and vanilla and mix them well together with a kitchen spoon.
- Turn the heat down on a low setting, and cook the mixture covered until it reaches a denser texture but there is still liquid on top. (It takes about 35 minutes.) Stir it frequently while cooking.
- Turn off the heat and let the mixture rest covered for about an hour to reach it’s final, creamy texture.
- Top it with fresh fruits and — if you prefer — blanched, chopped almonds. Sprinkle with cinnamon or cocoa powder.