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

Prep. time: 5 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Tip from Suzi Wan
You can substitute dried strawberries or apple for the pineapple. 

For 4 servings

- 150 g (5 oz.) short-grain rice
- 1 liter (4 cups) boiling water
- 750 ml (3 cups) milk
- 75 g (3 oz.) powdered sugar
- 2 - 200 ml (7 oz.) bricks of coconut cream*
- a pinch of salt
- 50 g (2 oz.) unsalted pistachios
- 150 g (5 oz.) dried pineapple
  1. Cook the rice in boiling salted water for 5 minutes. Drain.
  2. Add the rice to the milk and add the coconut cream. Cook for 15 minutes over low heat without stirring.
  3. Off the heat, add the sugar, crushed pistachios and dried pineapple.
  4. Place the rice into dessert cups and cool. Just before serving, decorate with pistachio powder and pineapple slices.
More recipe ideas

Collaboration: Suzi Wan - whose coconut cream can be find in stores

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