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Coconut rice pudding


Serves: 4
timePrep time: 10 mins
timeTotal time:
Coconut rice pudding
Recipe photograph by Kris Kirkham

Coconut rice pudding

This recipe is heavily influenced by chef Zoe Adjonyoh's travels across India and South East Asia. It's less watery and more exciting in flavour than traditional rice pudding

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
449Kcal
Fat
22gr
Saturates
18gr
Carbs
57gr
Sugars
17gr
Fibre
2gr
Protein
5gr
Salt
0.1gr

Zoe Adjonyoh

Zoe Adjonyoh

Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Zoe Adjonyoh

Zoe Adjonyoh

Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes

Ingredients

  • 150g pudding rice
  • 1 x 400ml tin full-fat coconut milk
  • 250ml almond milk
  • 3 tbsp coconut sugar (or light brown)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
For the topping
  • 1 tbsp desiccated coconut, or thin shavings of fresh coconut
  • 2 tsp coconut oil
  • 1 ripe plantain or banana, peeled and thinly sliced

Step by step

  1. Put all the ingredients (except those for the topping) in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid sticking, until the liquid has been absorbed and the rice is cooked through.
  2. For the topping, heat a small dry frying pan and toast the desiccated or fresh coconut for 1-2 minutes over a low heat so that it doesn’t burn, then remove from the pan and set aside.
  3. Add the coconut oil to the frying pan and then the plantain or banana slices and fry over a medium heat until lightly caramelised on both sides.
  4. Serve the rice pudding in bowls topped with the toasted coconut and fried plantain or banana.
    Tip
    You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping.
Chef quote
The typical and simple Ghanaian breakfast dish of rice water – literally rice soaked in water – could be a precursor to what we think of as rice pudding.

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