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Coconut Rice Pudding

Coconut Rice Puddingimage
image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


100ml of coconut milk
125g long grain white rice
 1/4 cup water
50g raisins
 1/2 cup unsweetened grated coconut
20g brown sugar
 Salt and pepper to taste


 In a saucepan over low heat, pour some of the coconut milk, then mix by scraping the bottom of the saucepan with a wooden spoon.
 As the liquid reduces, it thickens and the coconut oil begins to separate from the milk.
Continue stirring until the mixture thickens and small pieces appear.
When the pieces turn brown, add the rest of the coconut milk, water, rice, raisins, sugar, salt and pepper.
Cover and simmer until the liquid is absorbed and the rice is cooked.
If the rice is not cooked and the liquid has absorbed, add a little water.
 In the meantime, toast the grated coconut in a dry skillet over medium heat.
Stir regularly to avoid burning.
Add the toasted coconut to the rice, then check the seasoning.
Energy protein Total carbohydrate Sugar Fibre Total fat Saturated fat Sodium
245.8 Kcal 3.2g 38.4g 13.3g 1.6g 8.3g 7.1g 67.5mg

The nutritionist's advice:

For even more balance, choose whole grain rice for this recipe.