Baked Coconut Rice Pudding

Baked Coconut Rice Pudding Recipe - A Taste of Cambodia

Region / culture: Cambodia | Preparation time: 10 minutes | Cooking time: 2 hours 30 minutes | Servings: 6

Introduction

Baked Coconut Rice Pudding is a delightful dessert that combines the creamy texture of rice pudding with the exotic flavor of coconut. This dish is perfect for those who appreciate a sweet treat that's not too heavy but still satisfying. The addition of lime rind and ground star anise adds a unique twist, making this pudding a memorable experience for your taste buds. Whether served warm or chilled, it's a versatile dessert that pairs beautifully with fresh or stewed fruit, making it a fantastic option for various occasions.

History

The concept of rice pudding is ancient, with variations found across many cultures and cuisines. The addition of coconut milk, however, gives this recipe a tropical flair that likely has its roots in Southeast Asian cuisine, where coconut is a staple ingredient. Over time, as ingredients and culinary practices traveled, the fusion of traditional rice pudding with coconut milk emerged, offering a richer, creamier version of the classic dessert. This baked coconut rice pudding recipe represents a delightful blend of traditional and modern culinary practices.

Ingredients

90 g / 3 oz scant 1 cup of short or round-grain pudding rice
600 ml / 1 pt / 2.5 cups of coconut milk
300 ml / 1.25 cups of milk
1 large strip of lime rind
60 g / 2 oz cup of caster sugar
1 stick of butter (4 oz)
a pinch of ground star anise
fresh or stewed fruit

How to prepare

Mix the rice with the coconut milk, milk, lime rind, and sugar.
Pour the rice mixture into a lightly-greased 1.4-liter shallow ovenproof dish and dot the surface with a little butter. Bake in the oven for about 30 minutes.
Remove and discard the strip of lime.
Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1–2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding.
Cover the top of the pudding with foil if it starts to brown too much towards the end of the cooking time.
Serve the pudding warm or chilled with fresh or stewed fruit.

Variations

For a vegan version, substitute the milk with additional coconut milk and use a plant-based butter alternative. Adding spices such as cinnamon or cardamom can offer a different flavor profile. For a nuttier taste, mix in some chopped almonds or pecans before baking.

Cooking Tips & Tricks

For the best results, use short or round rice as it becomes creamier than long-grain varieties when cooked. To enhance the coconut flavor, consider toasting the coconut flakes before garnishing. Always use full-fat coconut milk for a richer taste and texture. When baking, place the dish in the middle rack of the oven to ensure even cooking. If the pudding is browning too quickly, covering it with foil as suggested can prevent it from burning while still allowing it to cook thoroughly.

Serving Suggestions

This pudding is delightful when served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it chilled with a side of tropical fruits like mango or pineapple. A sprinkle of toasted coconut flakes or a drizzle of caramel sauce can also add an extra layer of flavor and texture.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which allows for the slow absorption of the milk into the rice, creating a creamy texture. Stirring the pudding midway through baking ensures even cooking and prevents the rice from clumping.

Ingredient Substitutions

If coconut milk is not available, almond milk or cashew milk can be used as alternatives, though the flavor profile will change. Lime rind can be substituted with lemon rind for a different citrus note. If star anise is not preferred, it can be omitted or replaced with vanilla extract for a more traditional flavor.

Make Ahead Tips

This pudding can be made ahead and stored in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave, adding a little milk if the pudding has thickened too much during storage.

Presentation Ideas

Serve the pudding in individual ramekins for a more elegant presentation. Garnish with lime zest and a mint leaf for a pop of color and freshness. A layer of toasted coconut flakes on top adds texture and visual appeal.

Pairing Recommendations

This coconut rice pudding pairs beautifully with a light, fruity dessert wine or a cup of strong, aromatic coffee. The richness of the pudding balances well with the acidity of a Riesling or the bitterness of the coffee.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a heat-proof dish, add a splash of milk to prevent drying out, and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, microwave on medium power for 1-2 minutes, stirring halfway through.

Nutrition Information

Calories per serving

A serving of baked coconut rice pudding contains approximately 300-400 calories, making it a relatively high-calorie dessert option. The majority of these calories come from the carbohydrates and fats in the recipe.

Carbohydrates

This baked coconut rice pudding is primarily a source of carbohydrates, with the main ingredients being rice and sugar. A serving of this dessert provides approximately 45-55 grams of carbohydrates. The rice offers a mix of simple and complex carbohydrates, providing both immediate energy and a slower, more sustained release.

Fats

The fats in this recipe come mainly from the coconut milk and butter. Coconut milk is high in saturated fats, but it also contains medium-chain triglycerides (MCTs), which are metabolized differently than other fats and may offer health benefits. A serving of this pudding contains about 15-20 grams of fat, with a significant portion being saturated fat due to the coconut milk and butter content.

Proteins

This dessert is not a significant source of protein, providing only about 5-8 grams per serving. The protein comes from the milk and to a lesser extent, the rice. For a higher protein content, consider serving the pudding with a side of Greek yogurt or a sprinkle of chopped nuts.

Vitamins and minerals

Coconut milk is a good source of several vitamins and minerals, including manganese, copper, phosphorus, magnesium, iron, and potassium. The milk and butter also contribute calcium and vitamin D, though in smaller amounts. Overall, this dessert provides a moderate range of micronutrients beneficial to health.

Alergens

This recipe contains dairy (milk, butter) and may not be suitable for individuals with lactose intolerance or dairy allergies. It is also important to note that coconut is classified as a tree nut by some organizations, which could be a concern for those with tree nut allergies.

Summary

Baked Coconut Rice Pudding is a dessert that offers a rich source of carbohydrates and fats, with moderate vitamins and minerals. It's relatively high in calories and contains potential allergens such as dairy and coconut.

Summary

Baked Coconut Rice Pudding is a rich, creamy dessert that's perfect for those looking for a sweet treat with a tropical twist. With its simple ingredients and easy preparation, it's a versatile dish that can be adapted to suit various dietary needs and preferences. Whether served warm or chilled, it's sure to be a hit with its comforting texture and exotic flavors.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a hot summer day and I was visiting my friend Sarah in her cozy little cottage by the sea. As soon as I stepped inside, I was greeted by the most heavenly aroma wafting from the kitchen.

"What's cooking, Sarah?" I asked, my mouth watering at the delicious scent.

Sarah grinned mischievously and beckoned me over to the stove. "I'm making my famous Baked Coconut Rice Pudding," she said proudly. "It's a family recipe that has been passed down for generations."

I watched in awe as she stirred the creamy mixture on the stove, adding in the coconut milk, sugar, and vanilla extract. The smell of coconut filled the air, making my stomach growl with anticipation.

As the rice pudding cooked on the stove, Sarah regaled me with stories of how she had learned to make this dish. Her grandmother had taught her the recipe when she was just a young girl, and she had been making it ever since.

I listened intently, soaking in every detail of the recipe as Sarah explained each step to me. She showed me how to properly cook the rice until it was tender and creamy, and how to infuse it with the rich flavor of coconut.

Once the rice pudding was ready, Sarah spooned it into individual ramekins and sprinkled a generous amount of shredded coconut on top. She then popped them into the oven to bake until the coconut was golden brown and crispy.

The scent that filled the cottage as the rice pudding baked was intoxicating. I couldn't wait to taste the final product.

When the timer finally dinged, Sarah pulled the ramekins out of the oven and set them on the counter to cool. The coconut on top was perfectly toasted, adding a delightful crunch to the creamy rice pudding below.

I took a hesitant bite, savoring the rich, coconut flavor that exploded in my mouth. It was unlike anything I had ever tasted before.

"Sarah, this is amazing!" I exclaimed, my taste buds dancing with delight.

Sarah beamed with pride, pleased that I had enjoyed her family recipe. "I'm so glad you liked it," she said. "I always love sharing this dish with friends and family."

As I left Sarah's cottage that day, I knew that I had to learn how to make Baked Coconut Rice Pudding for myself. I begged her to write down the recipe for me, promising to cherish it and pass it down to future generations.

And so, I began my journey of mastering the art of Baked Coconut Rice Pudding. I made it for every special occasion, from birthdays to holidays, and even just on lazy Sunday afternoons when I wanted a taste of home.

Over the years, I added my own twist to the recipe, experimenting with different types of rice and varying the amount of coconut to suit my taste. But no matter how I tweaked the recipe, the essence of Sarah's original creation remained the same.

Now, whenever I make Baked Coconut Rice Pudding, I am transported back to that sunny afternoon in Sarah's cottage, surrounded by the comforting aroma of coconut and the warmth of friendship.

And as I serve this delicious dish to my own loved ones, I can't help but smile, knowing that I am carrying on a tradition that has brought joy and comfort to so many.