Rena Ware


Coconut Rice Pudding

Recipes 19 February, 2019

There are few foods more satisfying to prepare than a dessert that reminds you of home. They bring back so many memories! Our Rice with Coconut Milk is definitely one of those, and it will become one of your favorites.

Using coconut milk gives this dessert a sweet tasting twist, and it is excellent as an after-dinner dessert, or if you want, you can even serve it for breakfast. You decide. Let’s cook!

Coconut Rice Pudding

3 cups of water
3 cups of milk
2 cinnamon sticks
1 tablespoon orange zest
1 pinch of salt
1 ½ cups of rice
1 can of coconut milk
1 teaspoon vanilla extract
1 can of sweetened condensed milk
½ cup shredded coconut

To decorate (optional):
Pomegranate seeds
Pistachios or unsalted almonds
Shredded toasted coconut

Coconut Rice Pudding

Add 3 cups of water, milk, cinnamon sticks, and salt to the 4 Litre utensil. Cover and bring the contents to a boil over medium heat. Add the rice, cover again, and set the Nutri ✓ Sensor to open. When the whistle sounds, close the valve, reduce the heat, and cook for 5 minutes more. Remove the cover and continue cooking, stirring occasionally, until the mixture is thick.

Using the Spoonula, stir in the vanilla extract and orange zest, which will give the rice a delicious flavor and great aroma. Then stir in the the shredded coconut, sweetened condensed milk, coconut milk, and cook until the mixture is very thick.

Coconut Rice Pudding

Our Rice with Coconut Milk is ready to serve and enjoy. To garnish, you can use shredded toasted coconut, chopped pistachios, unsalted almonds, or pomegranate seeds which will give it a crunchy texture.

Maybe you thought this recipe would be more complicated, right? Now you know how easy it is to prepare this delicious Rice with Coconut Milk dessert.

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