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Freshly Picked

Coconut Rice Pudding with Spiced Citrus Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Soy-free option

Oil-free option

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Comfort food

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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

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Directions

10 mins to prep

15 mins to cook

  1. 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.

  2. 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.

  3. 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.*

  4. 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.

  5. 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!

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Recipe: Simon Toohey

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