This coconut rice pudding brings a fun twist to the classic recipe.
A creamy rice pudding loaded with coconut milk and flavored with tahini, cardamom and cinnamon! By adding a blueberry compote with a ginger kick, you’ve got a treat that makes a huge difference in the overall taste and is impossible not to love. A simple bowl of tahini-kissed, creamy rice pudding that tastes truly perfect.
A spoon of tahini works here so well. Its slightly savory flavor adds a nuttiness and lends so well to the sweetness of the coconut milk and syrup of the stewed blueberries. The magic of this rice pudding recipe lies in its hidden flavors.
You can serve it for breakfast, lunch, or even as dessert. And the best part is that you can cook the rice and the compote at the same time. Minimal prep work with ingredients you’re likely have on hand. And minimal dishes as well, only two pans.
The smell of spiced rice pudding and stewed blueberries bubbling away on your stove top is in itself, a reason to make this. Take the extra time to let the pudding simmer over low heat to release the spices and let the rice become soft and creamy.
The stewed blueberries are truly delicious, given spice from cinnamon and a nice ginger kick on your tongue. You can store what’s left of the blueberry compote in your fridge ready for your next breakfast but equally, makes for a brilliant dessert spooned over some vanilla ice cream.
It’s all about the mix of textures of the rice, pistachios and blueberries. I used jasmin rice for this recipe, but white or brown rice will work as well. You can add some extra almond butter for more creaminess or serve it with almonds or other nuts and seeds. Play around, use the nuts you love the most, have it with or without yoghurt, use peanut butter instead of tahini. Rice pudding is a deeply personal thing, and this recipe here is how I like to do it.
- 200 g (1 cup) jasmin rice, or white or brown rice
- 750 ml – 1 L (3 1/4 -4 cups) coconut milk
- 50 g (1/4 cup) sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom
- a pinch of salt
- 1 tbsp tahini
- 100 g (1 cup) blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp freshly grated ginger
- 1/2 tsp cinnamon
- chopped pistachios, for serving
In a large saucepan over medium-high heat, bring the rice, sugar, a pinch of salt and 750 ml (3 1/4 cups) coconut milk to a boil. Lower heat to a slow simmer and stir occasionally until the coconut milk has absorbed, about 20 minutes.
Then stir in the vanilla extract, cinnamon and cardamom.
Add the rest of the coconut milk and cook until the pudding has thicken, the rice is cooked through and the milk is absorbed in the rice, about 20 minutes more.
In the meantime, make the stewed blueberries. Combine the blueberries, sugar, ginger and lemon juice in a saucepan over medium heat. Bring to a simmer and cook until the blueberries just start to boil, about 5 minutes. Remove from the heat and set aside.
Once all coconut milk is absorbed and there is no longer any liquid in the saucepan, stir in the tahini.
Spoon the rice pudding into 4 bowls. Serve with stewed blueberries and sprinkle with pistachios. Enjoy!