Tuvaluan Coconut Rice Pudding
Sign in to rate this recipe.
The Tale of Tuvaluan Coconut Rice Pudding
This simple coconut rice pudding reflects Tuvalu's dependence on coconut and imported rice as everyday staples in the atoll diet. Like much Tuvaluan home cooking, it has no single documented origin, but belongs to a broader Pacific tradition of coconut-milk-based desserts.
Ingredients
Scale:· 6 servings
- 1.5 cups short-grain rice
- 3 cups coconut milk
- 1 cup water
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- toasted coconut flakes for garnish
Instructions
- 1Rinse the rice and place it in a pot with the water.
- 2Bring to a boil, then reduce heat and simmer until the water is mostly absorbed, about 10 minutes.
- 3Add the coconut milk, sugar and salt to the rice, stirring well to combine.
- 4Continue to simmer gently, stirring occasionally to prevent sticking, until the rice is fully tender and the mixture has thickened to a creamy consistency, about 15-20 minutes.
- 5Stir in the vanilla extract at the end of cooking.
- 6Spoon the pudding into bowls and let cool slightly, then garnish with toasted coconut flakes before serving warm or chilled.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.