Recipe Coconut Rice Pudding with Spiced Citrus
Gluten-free option
Soy-free option
Oil-free option
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Entertaining
Breakfast & brunch
Desserts
Stop throwing out your leftover rice! This pudding tastes like Christmas in the tropics, with sweet, creamy coconut rice and fresh bursts of warmly spiced citrus.
You will need
Serves 2
- 1 cup cold cooked rice (from the day before ideally!)
- 1 cup coconut cream
- 2 tablespoons coconut sugar
- 1 dash vanilla extract
- Pinch salt
For the spiced citrus syrup:
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 5 pink peppercorns
- 1 pinch saffron
- 2 tablespoons toasted slivered almonds
- 1 orange
- 1 grapefruit
- 1 lime
Recipe: Simon Toohey
Directions
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Step 1
For the syrup first, in a pot, bring the water and sugar to a boil. Then add the seasonings to the pot — cinnamon, star anise, cloves, pink peppercorns, saffron, and toasted almonds.
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Step 2
In the meantime, take the peels off all the citrus with a peeler or a knife, removing all the white piths as best as possible. Slice the orange and lime into thin rounds and the grapefruit into segments. Place them in a tempered glass jar or bowl.
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Step 3
When the syrup is boiling and the sugar has melted, turn off the heat and carefully pour the mixture into the bowl of citrus, and set aside to cool.*
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Step 4
For the rice pudding, add the rice and coconut cream to a pot along with the other ingredients. Keep mixing until it comes to a simmer. (If the mixture becomes too dry straight away, add a bit of water.) Then turn the heat off and let it sit to absorb more of the liquid.
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Step 5
Spoon into a bowl, top with some spiced citrus mixture (and a spoonful of the syrup!), and serve :)
Hot tip!
If you want to save the rest of this citrus mixture to use it for another day, store in an airtight glass container in the fridge and it will keep for several days!
Recipe: Simon Toohey
