Coconut rice pudding with rosewater

Coconut rice pudding where have been all my life? This is such a creamy and flavoursome dessert that all the family will love! I started playing around with different ingredients and measurements for this recipe during lent. I was craving for something sweet and in particular the Greek version of this – rizogalo. Since that is made with dairy and we are not allowed to have it during lent I had to find an alternative. 

For the coconut rice pudding I tested different types of sugars. These included coconut sugar and icing sugar but I found caster sugar was the one I preferred. In saying so, the amount of sugar is what I’ve argued about with my friends and family who tasted it. I think 1/2 cup of sugar is a bit too much to add and I would probably add 1/3 cup if I was to make it for just myself. However, EVERYONE ELSE disagreed with me hahaha

Coconut… Coconut… Coconut…

There are lots of variations of coconut in this recipe 🙂 Coconut water… Coconut milk… Coconut cream… Shredded coconut… Each of the different liquids adds to the depth of flavour, which I absolutely love and the shredded coconut adds that extra texture instead of just the cooked rice. Testing the different combinations of liquids was quite interesting too. I found that just adding coconut cream was too rich and so I had to combine it with the coconut milk for a better result.

Rosewater aroma

Rosewater is a stable liquid fragrance in the Greek/Cypriot kitchen, as well as the Middle East and other parts of Europe. It is made by submerging rose petals in water. The types of roses they distill to make the rosewater vary from region to region. Commonly used in desserts, rosewater adds a distinctive flavour to a dish, very aromatic and fresh. If you do not have it in your pantry I would highly recommend you buy a bottle. Otherwise you can certainly enjoy this dessert without it or your choice of essence.

5 from 1 vote

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Coconut rice pudding with rosewater

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Course: Dessert

Cuisine: Mediterranean

Servings: 5 servings

Author: Eleni Georges

Ingredients

• 6 tbs arborio rice, washed and strained (95g)
• 400 mL coconut water
• 2 tbs corn flour (20g)
• 330 mL coconut milk, separated in 100mL and 230mL
• 1 can coconut cream (400mL)
• ½ cup caster sugar (100g)
• 2 ½ tbs desiccated coconut (18g) see notes
• 1 tbs rosewater
• 1 tsp vanilla essence

Instructions

1. Add the coconut water and rice in a small pot (I used a 2.8L pot). Bring it to a boil then simmer for 15min. 

2. Add the cornflour in 100mL of the coconut milk and whisk it together. Pour the remaining milk and coconut cream in the pot, bring to a gentle boil (increasing the heat slowly) and then simmer for 20min on a low heat. Take out any foam that may form using a slotted spoon. 

3. After that time add the sugar, desiccated coconut and cornflour mixture. Continue stirring for a further 5min, until it all thickens and is well combined. Take the pot off the heat and stir in the rosewater and vanilla. 

4. Use a ladle to pour the pudding into bowls or ramekins (see notes). Allow the pudding to cool down and then place it in the fridge or you can enjoy it warm as well. I toasted some coconut flakes to add on top but on its own is fine as well.  

Recipe Notes

I have also used shredded coconut and flakes instead of desiccated and they all worked well with it.

I usually use a measuring jug as it is easier to pour the pudding in the bowls without as much mess. 

To avoid too many water droplets forming (especially if you are using a tall glass for presentation) place a piece of paper towel over the top and then cling wrap to secure it tightly.

I separated the coconut rice pudding into 5 glasses to produce 5 servings and there is a sufficient amount in each glass. So depending on the size of your bowls you could even have 6 servings.