Coconut, White Chocolate, and Cardamom Rice Pudding
Ingredients
Directions
Ingredients
30 g
(1oz/6 Tbsp) desiccated (grated unsweetened) coconut
100 g
(3 1/2oz/1/2 cup) pudding rice
40 g
(1 11/2 oz/3 Tbsp) unsalted butter
seeds from 5 cardamom pods, crushed
40 g
(1 1/2oz/3 ¼ Tbsp) caster (granulated) sugar
2
400-g (14-oz) cans full-fat coconut milk
300 ml
(10 1/2 fl oz/generous 1 1/4 cups) milk
1 tsp
vanilla bean paste
60 g
(2 1/4 oz) white chocolate, roughly chopped
Coconut, White Chocolate, and Cardamom Rice Pudding
Some may say rice pudding is making a comeback, but did it ever really go anywhere? The rice pudding I make now is a vast improvement from what we got served for school dinners and still remains one of my favourite comfort puddings. It’s a dessert that’s fairly simple to make, but requires your full attention, as it needs to be frequently stirred. So, this is for the days where I’m drawn to a recipe that requires me to be present, to be still, and to use my time stirring as a welcome moment of calm.
4 servings
- In a large deep saucepan, toast the desiccated coconut over a medium heat, stirring frequently until it starts to brown. Pour the coconut into a bowl and set aside to serve.
- To the same saucepan, add the rice, butter and cardamom. Toast the rice in the butter, stirring frequently until the butter is just starting to brown and the rice is nicely coated. Stir in the sugar, then add the coconut milk, milk and vanilla bean paste. Bring to a simmer, then let the rice cook for 45–50 minutes until soft. You’ll need to stir frequently so it doesn’t stick to the bottom of the pan. If the rice looks too thick at any point, just add another splash of milk.
- Once the rice is cooked, stir in the white chocolate. Serve with the toasted coconut.
- Store in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and heat gently in a pan.
Recipes excerpted with permission A Good Day to Bake by Benjamina Ebuehi, published by Quadrille, March 2022.