For this Egyptian rice pudding with coconut, the rice is pre-boiled in water and then simmered in milk. You can use vanilla extract instead of vanilla bean paste, in a pinch.
13 people made this
90g short-grain rice
250 to 350ml water
40g dessicated coconut
1 teaspoon vanilla bean paste
200g granulated sugar, or to taste
2 teaspoons cornflour
raisins, nuts, or cinnamon for sprinkling
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Method Prep:10min › Cook:15min › Ready in:25min
Rinse the rice well under running water. Drain and put in a saucepan with the water so it is completely covered. Bring to the boil, then reduce the heat and simmer over very low heat. After about 10 minutes, the rice will start to absorb the water and swell.
Heat the milk in another saucepan. Bring to the boil, then reduce the heat to a simmer. Add the cooked rice, coconut, vanilla and sugar and stir well.
Add the cornflour, stir well and increase the heat. Let it come to a quick boil while stirring until it thickens. Pour the rice pudding into individual dessert bowls and let cool.
Sprinkle with raisins, nuts or cinnamon as desired and refrigerate until serving.