Coconut Rice Pudding with Pandanus
Pandanus fruit is simmered and pressed to extract its aromatic pulp before it is stirred into coconut rice pudding. Straining out the tough fibers gives the pudding a smoother texture.
Prep
20m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pudding
- 200gWhite Rice (rinsed)
- 400mlWater
- 600mlCoconut Milk
- 300gPandanus Fruit (split into sections)
- 80gWhite Sugar
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pandanus fruit and half of the water in a saucepan. Simmer until soft, then press through a sturdy sieve and discard the tough fibers.
- 02
Combine the rest of the water and white rice in a clean saucepan and bring to a simmer.
- 03
Cook until the grains begin to soften.
- 04
Add the coconut milk, pandanus pulp, white sugar, and salt.
- 05
Cook over low heat, stirring often, until the rice is fully tender and the pudding is thick and creamy.
- 06
Serve warm, or cool promptly and refrigerate before serving cold.
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