Coconut rice pudding uses coconut milk to give the rice pudding a delicious flavour. It makes a lovely dessert that the family will love.
This week is Caribbean food week and yesterday I made a chicken one pot curry which was full of flavour. One of the ingredients in my cupboard was a tin of coconut milk and I wondered if I could make a coconut rice pudding with it.
I have previously made Greek rice pudding with goats milk and traditional baked rice pudding. I thought that the coconut milk would add a more creamy texture to the rice pudding and the addition of some extra dessicated coconut would add a Caribbean twist.
I opted to make the rice pudding in a saucepan, which meant it needed to be simmered slowly and stirred every so often. It also needed an eye kept on it as milk can over boil and make a mess if not watched.
There is something relaxing about watching the pot bubble and the thin mixture start to thicken and become rice pudding. It is almost magical how the rice suddenly fattens up, you stir for ages thinking it will never work then all of a sudden the rice pudding is formed.
The resulting dessert can be eaten hot or cold, depending on your preference. I like it cold but my husband and son both ate it warm from the bowl, stirring in a spoonful of home made raspberry jam.
If you like your rice pudding more exotic you could add a pinch of nutmeg and some ground cinnamon. A sprinkle of brown sugar would also work well. I was happy with the creamy taste and the hint of coconut which suggested tropical islands.
Well cooked rice pudding is a lovely creamy dish that can be enjoyed whatever the weather. Eaten hot it is perfect on a wet Autumn day. Chilled it can be enjoyed outside in the sunshine. Whenever I make rice pudding it does not last long, the whole family love it. Do you like rice pudding? How do you make yours?
I was sent a hamper of Caribbean products in order to create some recipes.