Rice pudding is one of those classic home desserts that you either like or dislike with passion mainly because of bad experiences at school. But when rice pudding is made properly it is a really delicious and comforting dessert that’s super easy to make.
This week I want to show you how to make Venezuelan Coconut Rice Pudding with Coconut Milk, yes we even make rice pudding with coconuts, we love our coconuts, what can I say!
This Coconut Rice Pudding is fantastic for when you have to cater for all diets and tastes, vegans, gluten freeiers, lactose intolerant and more. But besides this, is a super creamy and comforting dessert that’s whipped up in no time.
I’m showing you the traditional recipe, but I’m giving it my own twist that in my opinion takes this home dessert up a notch from 1980s to a more 2018 interesting flavour.
A super creamy and decadent dessert that's whipped in no time. Completely vegan, gluten free and lactose free.
- 1 cup Arborio rice
- 2.5 cups Full fat coconut milk
- 2 cups Water
- 1/2 tsp Ground cinnamon
- 3 Cloves
- 2 pinches Lime zest
- 1.5 tbsp Lime juice
- 1 cup Shredded coconut
- 1 cup Brown dark sugar or sugar cane
To a pot add the water, rice and cloves and leave to cook for 8 minutes stirring often with a wooden spoon at a medium temperature.
Then add the coconut milk, cinnamon and sugar and cook for 10 minutes, stirring often to avoid sticking or burning with a wooden spoon at a medium temperature.
Once the rice is aldente take off the heat and add the lime zest and lime juice, stir and then add the shredded coconut.
Place the mix into a bowl and leave to cool down with plastic on top to avoid forming a skin.
Once is cooled down serve with more shredded coconut on the top and a clove for decoration.
- If you prefer to make the dessert the day before and leave in the fridge, note that it will get a very hard and will loose its creaminess.
- What I do is reheat it in the microwave for a max of 2 minutes with more coconut milk stirring as to get some of the creaminess back, then serve.
- Note that by adding the shredded coconut it will make it slighter dryer when is cooled down. If you prefer it more juicy you can add 3 to 3.5 cups of coconut milk and an extra 1/2 cup of sugar.
- For a white dessert substitute the brown dark sugar for white or for 200gr of condense milk.
THE BEST RICE FOR COCONUT RICE PUDDING
One of the things people most dislike about rice pudding is that it can become a mush, so instead of using rice for rice pudding I use Arborio rice, yes the same one to do Risotto, because in reality rice pudding is a sort of sweet Risotto.
This way the rice will keep firmer and whole for longer avoiding mushy texture. You can also use Carnaloni rice if you can’t find Arborio.
THE WORST RICE FOR COCONUT RICE PUDDING
Don’t use Basmati, long grain or any rice that’s long and thin because these are rice not meant to be cooked for long and in creamy sauces and will become a big mush.
IF YOU LIKE COCONUT CHECK OUT THESE RECIPES
Love coconut? Then you have to check out these coconut Summer recipes that will sure squash your coconut cravings.
I hope you enjoy making this recipe, any questions leave your comments below and I’ll be more than happy to answer as soon as I can.
See you next with another delicious recipe
HAPPY COOKING! 🙂