Marshallese Coconut Rice Pudding

About This Recipe

Rice pudding made with coconut milk rather than dairy is a staple dessert in the Marshall Islands, where coconut palms are the most important crop. The rice is cooked slowly until the grains absorb the coconut milk completely, producing a thick, fragrant pudding eaten warm for breakfast or as a late-night snack.

Ingredients

Serves 4

• 200 gshort-grain white rice
• 600 mlcoconut milk
• 200 mlwater
• 4 tbspsugar
• 1 tspvanilla extract

Instructions

1. 1

   Combine

   Bring rice, water, and coconut milk to a gentle simmer in a heavy saucepan over medium-low heat.

2. 2

   Cook slowly

   Cook uncovered, stirring every 3–4 minutes, for 25–30 minutes until rice is very soft and pudding is thick.

3. 3

   Sweeten

   Stir in sugar and vanilla, cook a further 3 minutes.

4. 4

   Serve

   Serve warm, topped with a drizzle of coconut cream and a pinch of toasted coconut.

Variations

• •

  Add a screwpine (pandan) leaf for floral fragrance.

• •

  Stir in diced mango at the end.

Storage

Refrigerate up to 4 days. Add a splash of coconut milk when reheating.

Frequently Asked Questions