Coconut Rice Pudding
A traditional baked rice pudding made with fresh coconut milk, sweetened with jaggery or treacle, and flavored with aniseed for a fragrant, creamy dessert.
Ingredients
- 1 cup Fine white rice (Basmati or jasmine rice works well)
- 3 cups Water for soaking rice (For soaking the rice until soft)
- 1 whole Fresh coconut, hard and mature (For extracting fresh coconut milk)
- 2 cups Boiling water (For extracting coconut milk)
- 0.5 cup Date jaggery or treacle (Adjust to taste; can substitute with brown sugar or molasses)
- 0.25 teaspoon Aniseed (Just a few grains for subtle flavor)
- 1 tablespoon Butter for greasing (For buttering the pudding dish)
More recipes using Coconut
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Coconut Barfi
A quick and easy delicious dessert recipe with coconut.
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Nariyal (Coconut) ke Laddoo
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Coconut Burfi
Coconut Burfi is a sweet, which is very simple and easy to make.
Instructions
- 1Place the rice in a bowl and cover with water. Let it soak until the rice is quite soft and has absorbed water.
- 2Crack open the coconut and scoop out all the white flesh from the shell. Grate or chop the coconut flesh into small pieces.
- 3Place the grated coconut in a bowl and pour the boiling water over it. Let it steep for 5 minutes, then squeeze and strain through cheesecloth or a fine sieve to extract all the coconut milk. Press firmly to get as much liquid as possible.
- 4Drain the soaked rice and place it in a saucepan. Add the extracted coconut milk, jaggery or treacle, and aniseed. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the rice is fully cooked and has absorbed most of the liquid, about 20-25 minutes.
- 5Preheat the oven to 350°F (175°C). Generously butter a pudding dish or baking dish.
- 6Pour the cooked rice mixture into the buttered pudding dish. Place in the preheated oven and bake for 15-20 minutes until the top is slightly golden and set.
- 7Remove from the oven and let cool for 10 minutes before serving. Can be served warm or at room temperature.
