Coconut Milk Rice Pudding

Vegetarian
Gluten Free
Health score
1%
Coconut Milk Rice Pudding
370 min.
12
674kcal

Suggestions

Indulge in the creamy, aromatic delight of Coconut Milk Rice Pudding, a delectable vegetarian and gluten-free dessert that promises to enchant your senses. This rich, pudding-like creation is crafted with the finest ingredients, including coconut milk, long grain rice, and a hint of rose water, making it a perfect treat for those with a passion for exotic flavors. Best of all, it's meticulously prepared to cater to a wide range of dietary needs, ensuring that everyone can relish its exquisite taste.

With a caloric content of 674 kcal per serving, this Coconut Milk Rice Pudding is not only a delightful end to any meal but also a guilt-free indulgence. The dish boasts a balanced caloric breakdown, with carbs contributing the majority, followed by fat and a modest amount of protein. The recipe serves 12, making it an ideal choice for gatherings or special occasions where you want to impress your guests with a unique, memorable dessert.

Prepare to be amazed by the depth of flavor achieved through the combination of saffron, rose water, and candied orange peel, all complemented by the nutty crunch of finely chopped pistachios. This Coconut Milk Rice Pudding is more than just a dessert; it's an experience that will transport your palate to a world of luxury and refinement. So why wait? Dive into the decadence and discover the magic of this extraordinary recipe.

Ingredients

  • stick butter 
  • 0.5 cup candied orange peel 
  • cups coconut milk 
  • cups rice long grain
  • 0.5 cup pistachios finely chopped
  • tablespoons rosewater 
  • 0.3 teaspoon saffron threads hot
  • cups sugar 
  • 0.3 cup vegetable oil 

Equipment

  • food processor
  • bowl
  • pot

Directions

  1. Soak the rice in 2 cups water for 1 hour.
  2. Drain and pour the rice into a food processor. Grind until broken up but not powdered.
  3. Pour into a pot with 4 cups water and add the oil. Bring to a boil and cook 20 minutes, stirring continuously.
  4. Mix 3 cups water, 2 cups coconut milk and the sugar in a bowl.
  5. Let stand to dissolve, 20 minutes.
  6. Incorporate the sugar mixture and half the butter to the rice, stirring over medium heat. After 5 minutes, add the remaining 2 cups coconut milk, the remaining butter, the saffron and rose water. Simmer until the rice is cooked and has a thick consistency, 15 more minutes.
  7. Remove from the heat and pour into a serving bowl, stirring to cool.
  8. Place in the refrigerator for 4 hours to set.
  9. Garnish with pistachios and candied orange peel.

Nutrition Facts

Calories674kcal
Protein2.79%
Fat40%
Carbs57.21%

Properties

Glycemic Index
30.52
Glycemic Load
63.59
Inflammation Score
-3
Nutrition Score
8.0704347063666%

Flavonoids

Cyanidin
0.38mg
Catechin
0.18mg
Epigallocatechin
0.11mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.02mg
Kaempferol
0.01mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:674.22kcal
33.71%
Fat:30.99g
47.68%
Saturated Fat:20.12g
125.77%
Carbohydrates:99.75g
33.25%
Net Carbohydrates:98.73g
35.9%
Sugar:72.01g
80.01%
Cholesterol:20.25mg
6.75%
Sodium:78.73mg
3.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.86g
9.72%
Manganese:0.99mg
49.3%
Iron:2.98mg
16.56%
Copper:0.31mg
15.45%
Phosphorus:135.47mg
13.55%
Magnesium:49.01mg
12.25%
Vitamin K:9.06µg
8.63%
Vitamin B6:0.16mg
7.95%
Selenium:5.55µg
7.92%
Potassium:260.86mg
7.45%
Zinc:0.89mg
5.93%
Vitamin B1:0.08mg
5.55%
Vitamin B3:1.04mg
5.22%
Vitamin A:257.79IU
5.16%
Vitamin E:0.74mg
4.96%
Vitamin B5:0.46mg
4.65%
Fiber:1.03g
4.12%
Folate:15.91µg
3.98%
Calcium:31.63mg
3.16%
Vitamin B2:0.04mg
2.3%
Vitamin C:1.04mg
1.26%