Coconut Milk Dudhpak (Rice Pudding)
A rich and aromatic Parsi variation of the classic rice pudding, this dessert substitutes dairy with fresh, creamy coconut milk for a naturally luscious texture. Fragrant Jirasal rice is simmered until tender in the coconut milk, then sweetened and infused with the warming notes of cardamom and nutmeg. Finished with a crunch of almonds and pistachios and a delicate splash of rosewater, it offers a sophisticated tropical twist on a traditional comfort food.
Ingredients
- 1 whole Large ripe coconut (To be grated and pressed for milk. Originally '1 very large ripe coconut'.)
- 1/4 cup Sugar (Originally '4 Tolas'. Converted to approx 50g. Adjust to taste.)
- 2 tablespoons Jirasal rice (or Basmati) (Originally '2 Tolas old Jirasal rice'. Jirasal is a traditional aromatic variety; Basmati is a good substitute.)
- 1 tablespoon Almonds (Blanched and slivered. Originally '1 Tola fresh almond seeds'.)
- 1 tablespoon Pistachios (Unsalted, shelled and broken. Originally '1 Tola broken fresh pistachios'.)
- 1/2 teaspoon Cardamom powder (Originally '5 Val crushed cardamom'. Converted from historical weight.)
- 1/4 teaspoon Nutmeg powder (Originally '5 Val nutmeg'. Converted from historical weight.)
- 1 teaspoon Rosewater (Originally '1 small spoon very pure rosewater'.)
- 3 cups Water (Estimated for extracting coconut milk (not explicitly listed in ingredients but required for method).)
Instructions
- 1Break the coconut and grate the flesh. Blend the grated coconut with about 1 cup of warm water and squeeze through a muslin cloth to extract the thick milk (first extract). Set this aside. Repeat the process with the remaining coconut pulp and another 2 cups of water to extract the thin milk (second extract).
- 2Wash the rice thoroughly. In a heavy-bottomed pot, bring the thin coconut milk (second extract) to a gentle simmer. Add the washed rice and cook on low heat, stirring occasionally to prevent sticking, until the rice is fully cooked and tender.
- 3Once the rice is tender, add the sugar and stir until dissolved. Pour in the reserved thick coconut milk (first extract). Simmer gently for another 5-10 minutes to thicken slightly, being careful not to let the coconut milk boil vigorously as it may separate.
- 4Stir in the almonds, pistachios, cardamom powder, nutmeg powder, and rosewater. Remove from heat. Serve warm or chilled.