“Vegetarian Kenyan Coconut Rice Pudding: A Delightful Fusion of Flavors”
Discover this amazing and easy-to-make Kenyan dessert recipe that combines the exquisite flavors of coconut rice pudding with the aromatic spices of cardamom, cinnamon, and nutmeg, resulting in a delicious fusion of traditional and modern culinary techniques.
Allergens
None
Ingredients
- 1 cup basmati rice 4 cups coconut milk 1/2 cup sugar (or substitute with your preferred sweetener) 1 teaspoon cardamom powder 1/2 teaspoon cinnamon powder 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon salt 1 cup mixed dried fruits (raisins, apricots, dates, and cranberries) 1/2 cup unsweetened shredded coconut, toasted Optional: A pinch of saffron threads for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a large saucepan, combine the rinsed rice with 3 cups of coconut milk and bring to a boil over medium heat. Stir occasionally to prevent sticking. Once the mixture is boiling, reduce the heat to low, cover the saucepan, and let it cook for about 15 minutes or until the rice has absorbed the liquid and is tender. In a separate bowl, combine the remaining coconut milk with sugar, cardamom powder, cinnamon, nutmeg, and salt. Mix well to dissolve the spices. Add this mixture to the cooked rice and stir well. Cook for another 5 minutes over low heat until the pudding thickens slightly. Remove from heat, fold in the mixed dried fruits, and let it cool down to room temperature. Chill in the refrigerator for at least 4 hours or overnight. Before serving, garnish with toasted shredded coconut and a pinch of saffron threads, if desired.
Chef’s Insight
The balance of spices in this recipe creates a harmonious blend that will delight your senses.
Notes
This recipe can be easily adapted to suit various dietary preferences by adjusting the sweetener and add-ins.