Rice pudding with coconut milk

Cook Time: 35 minutes
Total Time: 35 minutes
Course: dessert
Cuisine: Thai
Servings: 4

What you'll need:

For the rice pudding:

  • 240 g basmati or dessert rice
  • 375 ml whole milk (or soy milk)
  • 400 ml So Thai Coconut Milk
  • 200 ml sweetened condensed milk
  • 200 ml whipped cream
  • 0,5 tsp vanilla-extract
  • 1 tsp cinnamon powder
  • 120 g toasted coconut flakes (optional)
  • 1 handful raisins (optional)

For the garnish:

This is how you make it:

  • Cook the rice, (soy) milk and coconut milk in a deep pan over medium-high heat. Stir with a wooden spoon so that the mixture doesn’t stick to the bottom of the pan.
  • Once the dish starts to boil, put the lid on the pot and lower the temperature. Cook for 12-15 minutes, until the rice is cooked.
  • Add the condensed milk, whipped cream, raisins, vanilla-extract and cinnamon to the pan. Mix well.
  • Continue cooking the rice pudding at a low temperature until the desired "porridge" thickness is reached. This takes about 10 minutes.
  • Prepare the garnish. You could mix the cooled creamy coconut milk with the condensed milk for an extra sweet topping.
  • Remove the pan from the heat and, if necessary, stir the toasted coconut flakes into the pudding. Serve the pudding in a glass. Add a tablespoon of the (sweetened) coconut topping on top and garnish with some coconut flakes and a pinch of cinnamon.