Since I used coconut milk for the first time I thought of a coconut rice pudding. I had lots of ideas of how to flavour it, but I’ve decided to make a simple rice pudding and add rose jam on top. I think rose and coconut are two flavours that work together nicely. I was right, as I loved the rice pudding. It takes 25-30 minutes to make the rice pudding, so it’s a fast dessert which can be made while cooking something else too. This coconut rice pudding is naturally vegan and it’s creamy and delicious.

Ingredients for 2 servings:
– 140g rice pudding
– 200ml water
– 400ml coconut milk
– 60g sugar
– 4tsp rose jam

Bring the water to boil in a saucepan big enough for the whole rice pudding. Add the rice and stir. Leave on medium heat for 5 minutes and stir from time to time. Meanwhile, in another pan, heat up the coconut milk. Dissolve the sugar in the coconut milk and stir. When the coconut milk is boiling, pour it over the rice and stir. The coconut milk should be hot or it will slow down the cooking process of the rice. Stir with a silicone spatula a couple of times each minute. Leave the rice to cook on medium heat for another 10 minutes.
Remove from heat and leave the rice in the hot pan to continue cooking for another 10 minutes. Stir from time to time with the spatula. The rice will absorb the moisture.
Put the rice pudding in the serving cups and top it with rose jam. The rice pudding is ready to be served.

Rose jam can be bought in the UK from the Oriental or International shops. Rose jam is common in Bulgaria and Turkey. If you don’t have rose jam, you can use any other jam you like. I would suggest something Oriental or maybe Caribbean like banana jam or pineapple jam.

Did you try coconut rice pudding before?