Coconut Rice Pudding (Malaysian)
Breakfast · Malaysian · Ready in 35 min · Serves 2
A creamy, subtly sweet rice pudding made with coconut milk and jasmine rice. Light, vegan, budget-friendly suhoor that's comforting without being heavy.
Per serving
- Calories
- 320
- Protein
- 6 g
- Carbs
- 50 g
- Fat
- 10 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D0%
- B120%
- Zinc14%
- Magnesium15%
- Omega-31%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Jasmine rice
- 250 ml Coconut milk (full-fat)
- 150 ml Water
- 25 g Palm sugar (or brown sugar)
- 2 leaves Pandan leaves (optional)
- 1 g Salt
Method
- 1
Rinse jasmine rice under cold water until water runs clear. If using pandan leaves, cut them into 2-inch pieces.
- 2
In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, pandan leaves, and salt. Bring to a boil over medium heat, stirring occasionally.
- 3
Reduce heat to low, cover, and simmer for 20-25 minutes. The mixture will be thicker than regular rice and creamier, with rice fully cooked and some liquid remaining.
- 4
Stir in palm sugar or brown sugar until dissolved. Remove pandan leaves. Serve warm or at room temperature in bowls. The pudding will thicken further as it cools.
