Forbidden Rice Pudding – a delicious recipe with Rice, Coconut Milk, Coconut Milk, Water, Vanilla, Total Spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash the rice in several changes of water. Initially, the water will run off black or grey. Not to worry! Just keep going until the water runs off clear. Drain away.
2
Put the rice in a very deep pot - it has a tendency to boil over. Add the coconut milk and the Thai coconut milk, plus 1 cup of water. Bring to a boil then lower the heat and cook the rice gently for around an hour. Stir it regularly, increasing the frequency the longer it cooks. Nothing is worse than burned-bottom rice pudding.
3
You'll know when it is done - the rice will be soft and the milk will thicken to a pudding consistency. Add the sugar & vanilla extract plus the spices of your choice to taste. Cook over low heat for an additional 5 minutes.
4
You can serve this pudding, hot, lukewarm, cold or 'drunken' with a splash of rum at the end. So many choices...
260
kcal
Calories
5
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Uncooked Forbidden Rice, 2 cups Coconut Milk, 1 14 oz can Thai Coconut Milk, 1 cup Water, and more.
Yes, Forbidden Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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