Coconut Rice Pudding with Chile-Lime Syrup

About This Recipe

This coconut rice pudding takes its cue from the tropical fruit and coconut plantations of Far North Queensland, where mangoes, coconuts and chiles all grow within a short drive of each other and often end up on the same dessert plate. Short-grain rice is simmered slowly in coconut milk and a little dairy milk until it turns thick, glossy and just barely holding its shape, the way good rice pudding should -- never gluey, never soupy. What sets this version apart from a plain coconut pudding is the syrup poured over just before serving: lime juice and zest reduced with sugar and a thin slice of fresh red chile, giving a sweet-hot-sour finish that wakes up the richness of the coconut. It is the same instinct behind Australian bush-tucker-influenced desserts that pair native and tropical ingredients with a little heat, a trend that has become common on cafe menus from Cairns to Byron Bay over the last couple of decades. Served warm or chilled, with the syrup swirled through rather than fully stirred in, this pudding has pillowy soft grains, a rich coconut backbone, and a citrus-chile kick that keeps each spoonful from feeling one-note.

Ingredients

Serves 4

• 1 cupshort-grain rice(such as arborio)
• 400 mlcoconut milk
• 1 cupwhole milk
• 0.33 cupgranulated sugar(divided)
• 1cinnamon stick
• 0.25 tspfine sea salt
• 2limes(zested and juiced)
• 1small red chile(thinly sliced, seeds optional)
• 2 tbsptoasted coconut flakes(for garnish)

Instructions

1. 1

   Simmer the rice

   Combine rice, coconut milk, whole milk, half the sugar, cinnamon stick and salt in a heavy saucepan. Bring to a gentle simmer over medium-low heat, stirring often.

2. 2

   Cook until creamy

   Simmer 25 to 30 minutes, stirring every few minutes to keep it from catching on the bottom, until the rice is tender and the mixture has thickened to a loose porridge consistency.

   It will thicken further as it cools, so pull it off the heat while it still looks slightly looser than you want the final texture to be.

3. 3

   Make the chile-lime syrup

   While the rice cooks, combine lime juice, remaining sugar and sliced chile in a small saucepan. Simmer 4 to 5 minutes until syrupy, then stir in the lime zest off the heat.

4. 4

   Rest and remove the cinnamon

   Remove the cinnamon stick from the pudding and let it sit 5 minutes to settle before spooning into bowls.

5. 5

   Finish and serve

   Spoon the pudding into bowls, drizzle generously with the chile-lime syrup, and scatter toasted coconut flakes on top. Serve warm or chilled.

Variations

• •

  Mango version: top with fresh diced mango instead of, or alongside, the chile-lime syrup for a milder tropical finish.

• •

  Vegan version: use coconut cream in place of whole milk and a plant-based sugar to keep it fully dairy-free.

• •

  Toasted rice version: toast the raw rice in a dry pan for 2 minutes before adding liquid for a nuttier base flavor.

Storage

Refrigerate the pudding and syrup separately in airtight containers for up to 3 days. Reheat gently with a splash of milk, stirring, then add fresh syrup and coconut flakes just before serving.

Frequently Asked Questions