Mozambican Golden Rice Pudding

Ingredients

While the original Iranian Sholeh Zard is made with saffron and rosewater, the Mozambican adaptation of this dish incorporates local ingredients and flavors. Instead of saffron, this recipe uses aromatic spices like cinnamon and cardamom to infuse the rice pudding with a warm and comforting taste. Additionally, the use of coconut milk and palm sugar adds a tropical twist to the dish, reflecting the abundance of coconuts in Mozambique. We alse have the original recipe for Sholeh zard, 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 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1 cup (200g) palm sugar 1 cup (200g) palm sugar
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, water, cinnamon stick, and cardamom pods.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. 4.
   Add the palm sugar to the saucepan and continue to simmer for another 15-20 minutes until the rice is cooked and the mixture has thickened.
5. 5.
   Remove the cinnamon stick and cardamom pods from the pudding.
6. 6.
   Transfer the rice pudding to serving bowls and garnish with toasted coconut flakes.
7. 7.
   Serve warm or chilled, according to your preference.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or jaggery for a similar flavor.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut cream to the rice pudding before serving.
• To enhance the flavor, you can toast the rice in a dry pan for a few minutes before rinsing it.
• If you prefer a sweeter pudding, you can adjust the amount of palm sugar according to your taste.
• For an extra touch of indulgence, you can top the pudding with a drizzle of caramel sauce or a sprinkle of ground cinnamon.

Serving advice

Serve the Mozambican Golden Rice Pudding warm or chilled, depending on your preference. It can be enjoyed as a comforting dessert after a delicious Mozambican meal or as a sweet treat on its own.

Presentation advice

To elevate the presentation of the Mozambican Golden Rice Pudding, you can sprinkle some ground cinnamon or edible flower petals on top. Serve it in individual bowls or small dessert glasses for an elegant touch.