Coconut and Pistachio Rice Pudding Recipe
Coconut and Pistachio Rice Pudding
Flavors of China
Total time: 15 to 30 minutes

Prep. time: 5 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

An essential ingredient in Asian cooking, coconut milk is a delicious replacement for dairy products.

The combination of the coconut milk with the sophisticated flavor of the pistachios creates an original and refined pairing. This recipe requires only 5 minutes preparation time, but makes a memorable dessert.

*The strawberries can be replaced by dried pineapple or apple.

For 4 servings

- 150 g (5 oz.) short-grain Rice
- 1 liter (4 cups) boiling water
- 750 ml (3 cups) coconut milk
- 75 g (3 oz.) powdered sugar
- 2 cans of Coconut Milk
- A pinch of salt
- 50 g (2 oz.) unsalted Pistachios
- 150 g (5 oz.) dried strawberries*
  1. Soften the rice in boiling salted water for 5 minutes. Drain, add to the milk and mix in the coconut milk. Cook over low heat for 15 minutes without stirring.
  2. Off the heat, add the sugar, crushed pistachios and dried strawberries.
  3. Place the rice pudding into serving dishes and let cool. Just before serving, garnish with ground pistachios and dried strawberry slices.
More recipe ideas

Photo and collaboration: Suzi Wan Products (coconut milk). 

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up