A watercolour of a thick creamy white rice pudding with dark raisins and toasted almonds
Generated with OpenAI gpt-image-1
Adapted from Southeast Asian coconut rice puddings, and the British nursery pudding they resemble

Coconut rice pudding

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Raisins.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
4
Burners
1
Pans
1
Water
0.5 L
Active
10 min
Total
40 min

Ingredients

Coconut cream rather than coconut milk, which matters: the cream is thicker and the pudding sets without reducing for an hour.

  1. Rice into the pan with 400 ml water and the salt. Simmered fifteen minutes until most of the water has gone and the rice is nearly done.
  2. Coconut cream in, plus the sugar and cinnamon. Lowest heat you can hold.
  3. Fifteen to twenty minutes, stirring often as it thickens. It will look thin for a long time and then suddenly be right. Take it off slightly looser than you want it, because it thickens again as it cools.
  4. Raisins in for the last five minutes so they swell.
  5. Almonds toasted dry and scattered on top.

A pinch of salt in a sweet pudding is not a mistake. Coconut and sugar together are flat without it.

Eat it warm. Cold rice pudding without refrigeration is not a plan: rice, reheating and cooking without a fridge.

Serves 4.

What this was adapted from

Southeast Asian coconut rice puddings, and the British nursery pudding they resemble

  • full-fat dairy milk, baked for two hours → tinned coconut cream on the hob

    Coconut cream is richer than milk and does not need the long bake to reduce. The pudding is done in half an hour on one ring, and tastes of coconut rather than of dairy, which is a different pudding honestly arrived at.