Recipe

East Timorese Coconut Rice Pudding

Creamy Delight: East Timorese Coconut Rice Pudding

4.5 out of 5

Indulge in the rich flavors of East Timor with this delectable Coconut Rice Pudding. Made with fragrant jasmine rice, creamy coconut milk, and a hint of aromatic spices, this dessert is a staple in East Timorese cuisine.

Dessert› Anoushabour

Asian cuisine› Arab cuisine› Iranian cuisine

Asian cuisine› Southeast Asian cuisine› East Timor cuisine

Preparation time

10 minutes

Cooking time

35 minutes

Total time

2 hours 45 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using a plant-based alternative for coconut milk), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw food

Ingredients

While Anoushabour is a traditional Iranian dessert made with wheat, East Timorese Coconut Rice Pudding is a variation that replaces wheat with jasmine rice and incorporates the flavors of coconut milk and warm spices. This adaptation caters to the culinary preferences and ingredients commonly found in East Timor, resulting in a creamy and fragrant dessert that is unique to the region. We alse have the original recipe for Anoushabour, so you can check it out.

1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
1 cup (235ml) water 1 cup (235ml) water
1/2 cup (100g) sugar 1/2 cup (100g) sugar
1 cinnamon stick 1 cinnamon stick
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
Pinch of salt Pinch of salt
Toasted coconut flakes, for garnish (optional) Toasted coconut flakes, for garnish (optional)
Ground cinnamon, for garnish (optional) Ground cinnamon, for garnish (optional)

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 20g, 18g
Carbohydrates (total, sugars): 47g, 20g
Protein: 4g
Fiber: 1g
Salt: 0.1g

Preparation

1.
Rinse the jasmine rice under cold water until the water runs clear.
2.
In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, sugar, cinnamon stick, ground nutmeg, and salt.
3.
Place the saucepan over medium heat and bring the mixture to a gentle boil.
4.
Reduce the heat to low and simmer, stirring occasionally, for about 30-35 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
5.
Remove the cinnamon stick from the pudding.
6.
Transfer the pudding to serving bowls or individual ramekins.
7.
Allow the pudding to cool slightly before refrigerating for at least 2 hours to set.
8.
Serve chilled, garnished with toasted coconut flakes and a sprinkle of ground cinnamon if desired.

Treat your ingredients with care...

Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking to ensure a fluffy texture.
Coconut milk — Use full-fat coconut milk for a rich and creamy pudding.

Tips & Tricks

For a more indulgent version, add a splash of coconut cream on top of each serving before garnishing.
Experiment with different spices such as cardamom or cloves to add a unique twist to the pudding.
If you prefer a sweeter dessert, adjust the amount of sugar according to your taste.

Serving advice

Serve the East Timorese Coconut Rice Pudding chilled in individual bowls or ramekins. It can be enjoyed as a delightful dessert after a meal or as a sweet treat any time of the day.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes and a pinch of ground cinnamon on top of each serving. You can also serve the pudding in decorative dessert glasses for an elegant touch.