Sri Lankan Coconut Rice Pudding

Ingredients

While the original Thai dish, Chok, is a savory rice porridge, Sri Lankan Coconut Rice Pudding is a sweet dessert. The Thai version typically includes ingredients like ginger, garlic, and fish sauce, which are not used in the Sri Lankan adaptation. Instead, Sri Lankan Coconut Rice Pudding focuses on the flavors of coconut milk, cinnamon, and cardamom to create a rich and aromatic dessert. We alse have the original recipe for Chok, so you can check it out.

• 1 cup (200g) white rice 1 cup (200g) white 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
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1/4 teaspoon salt 1/4 teaspoon salt
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 43g, 18g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear.
2. 2.
   In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, sugar, cinnamon stick, cardamom pods, and salt.
3. 3.
   Place the saucepan over medium heat and bring the mixture to a boil.
4. 4.
   Reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture has thickened to a pudding-like consistency.
5. 5.
   Remove the cinnamon stick and cardamom pods from the pudding.
6. 6.
   Transfer the pudding to serving bowls and let it cool for a few minutes.
7. 7.
   Garnish with toasted coconut flakes.
8. 8.
   Serve warm or chilled.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Cinnamon stick — Break the cinnamon stick in half to release more flavor into the pudding.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils.

Tips & Tricks

• For a creamier texture, soak the rice in water for 30 minutes before cooking.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Experiment with different spices like nutmeg or cloves for a unique twist.
• Serve the pudding warm for a comforting dessert or chill it in the refrigerator for a refreshing treat.
• Toasted coconut flakes can be made by lightly toasting shredded coconut in a dry pan until golden brown.

Serving advice

Serve the Sri Lankan Coconut Rice Pudding as a dessert after a traditional Sri Lankan meal. It can be enjoyed on its own or accompanied by a drizzle of honey or a sprinkle of cinnamon for added flavor.

Presentation advice

Present the Coconut Rice Pudding in individual serving bowls, garnished with a sprinkle of toasted coconut flakes on top. For an elegant touch, you can also add a dusting of ground cinnamon or a sprig of fresh mint.