Wednesday, 25 September 2019

Coconut Rice Pudding With Vanilla And Lime

When I think of rice pudding, I think of tins.  Our grandma used to give our mum tins of rice pudding as a treat for her kids (me and my three siblings).  Surprisingly, it didn't put me off rice pudding at all, and I still make a baked version now and then with cream and lemon juice.  Tinned quinces on the other hand were a childhood nightmare, and if we didn't eat them at dinnertime, we got them for breakfast the next day.  Oh, how we suffered, poor darlings.:-) 

This is a recipe from Stokehouse Q, a local restaurant overlooking the Brisbane River.  They serve it with mangoes, in the summertime when mangoes are at their peak.  Mr P. and I are not fans of this squishy fruit, so I served it with what I had in the freezer - coconut chunks and cranberries.  Choose your favourite fruit!   

creamy and sweetly delicious


170g. (6 oz) arborio rice (or other short-grain rice)

170 mLs (2/3 cup) water

400 mLs (1.6 cups) coconut milk

400 mLs (14 oz) coconut cream

3 tsp vanilla paste or fabulous-quality extract

1/2 tsp (3g.) sea salt 

75g. (2.6 oz) macadamia nuts

a splash (or light spray) of plain vegetable oil

a veeeerrry large pinch of sea salt

zest of 1 lime

250 mLs cream

100g. (3.5 oz) caster sugar

fruit and fruit sorbet, to serve


Place the rice and water into a large saucepan, and give it a good stir

Let it come to a low simmer, stirring until the water is absorbed - this will only take a few minutes

Now add the coconut milk, coconut cream, the vanilla and salt, and stir in well

Stir regularly as it simmers gently, till the rice is tender - this took about 30 minutes - and keep a very good watch on it towards the end so it doesn't stick or burn (you may need to add a bit of extra coconut cream to keep it from sticking)

Let it cool in the saucepan for 5-10 minutes, then push clingfilm right onto the surface of the pudding

Put it in the fridge overnight, or if you're in a hurry, for 6-8 hours

The next day, take the pudding out of the fridge and let it warm up for about 20 minutes before adding the other ingredients - I warn you, it is like spakfilla at this stage :-) 

Roast the nuts with veg. oil and salt for 10 mins @150C

Cool 'em down, then chop as finely or roughly as you like

Zest the lime (after scrubbing and drying, if it's not organic)

Whip the cream and sugar together till you get medium peaks

Haul the pudding into a large mixing bowl, and loosen it with extra cream or coconut cream (I used about 3 tbs of both!)

Stir the nuts and lime zest into the rice pudding, then stir a few spoonfuls of the whipped cream into the rice mixture

Tip in the rest of the cream, and fold it through the rice pudding

Serve with fruit, coconut chunks, and a scoop of your fave fruity sorbet


I scrubbed my lime with a potato brush, then dried on a clean towel

Choose your fave sorbet and your fave fruit to go with - they suggest mango and mango sorbet

rice and water

thick and creamy after 30 mins. simmering

into the bowl for cooling overnight in the fridge

slap on that clingfilm and rest overnight - yep, you too:-) 

roast and chop the nuts

I told you it was thick, my friends

in go the chopped nuts and lime zest

sweet and ready to eat with coconut chunks and cranberries

    artwork © Sherry's Pickings


  1. You don't like quinces? Or is it just tinned quinces? I like them a lot but I guess I didn't get forced to eat them.

  2. This must have tasted amazing with all the coconut cream. I love mine with coconut chunks and macadamia nuts please :-))

  3. We love a good baked rice pudding in this house, particularly hubby, and this looks like an interesting and delicious one. I've never had canned quinces and only quince paste, however we love mangoes. A good rice pudding can go solo if necessary. Thanks for this yummy recipe Sherry.

    1. I'm going to give this a try as a baked pudding also. i usually make the lemon and cream one in the oven, and i reckon this could be a goer too. thanks for dropping by. S

  4. Oh yum, I would love to try it, looks so good!☺

  5. Really nice looking recipe. Haven't had rice pudding in ages, and now I'm totally craving it. :-)

  6. This looks wonderful, Sherry! I love the use of vanilla and lime with the coconut… So different from traditional rice pudding (which I also love!).

    1. yes they gave it a different taste david. delicious!

  7. It looks delicious. I don't think I've ever had rice pudding.
    In Sri Lanka, we make rice in coconut milk, but it's not used as a dessert.
    I should try this one of these days. Whenever I have arborio rice I make risotto. Now I have another recipe to try. :)

    1. so coconut rice goes with savoury dishes Nil? how interesting. thanks for dropping by.

  8. What a unique rice pudding! I love it and the nuts take it over the top.

    1. i think the salty toasty nuts were the best bit MJ.

  9. Rice pudding was never a feature of my childhood and my husband's family always did/does the stodgy baked version with the skin on top and not enough sugar for my liking. Then I discovered a version my friend made with cardamom, cinnamon, lots of sugar and coconut cream. I was transported. This sounds equally enjoyable.

    1. thanks fiona. i like this version, but i will try to bake it next time. so much easier...

  10. Laura loves rice pudding! In fact, I wasn't familiar with rice pudding until I met Laura. She went to buy some in the grocery store one day, and I totally remember it. I was thinking "now why would someone make pudding with rice...and then eat it for dessert??" But one bite and I understood! I should make this recipe for her! :-)

    1. it's a deliciously creamy dessert david. worth a try.

  11. I absolutely adore rice pudding. With coconut milk it must have tasted amazing!

  12. This looks such a treat - I love the coconut twist! Rice pudding used to make me gag as a kid but it's a pudding I've really come to love. I don't have the patience to make it on the stove so I usually do mine on the stove or in the Thermomix. I would totally eat a bowl of this for dinner!

  13. sounds like a lovely tropical version - I could imagine this served cold - we used to have rice pudding as kids so I find it great comfort food now, though I don't have it often

    1. hubby has been eating it cold with dried fruit the next day (s)...

  14. We love rice pudding, Sherry! Yours looks so creamy and delicious - especially with the vanilla beans!

    1. thanks kelly. i do love a creamy rice pudding.


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