Coconut rice pudding is a sweet, luscious, and comforting dessert.
Coconut cream is drizzled over the top to serve.
The rice pudding is warm and textured, a contrast to the smooth silky coconut cream.
Simply Recipes / Uyen Luu
Its soothing and comforting in the cold winter months.
Food is medicine in the Vietnamese culture.
You are what you eat and what you eat is what you reap.
Simply Recipes / Uyen Luu
This dish is rich with ingredients we value for their nutritional and medicinal benefits.
Lotus roots must be cooked and cannot be eaten raw.
Even when thinly sliced they will retain their crunch when cooked.
Simply Recipes / Uyen Luu
I use store-bought canned lotus seeds for easesome brands are crunchier than others.
Add more for a deeper purple.
My Favorite Variations
Its okay to use either lotus rootorlotus seeds if you have difficulty finding them.
Simply Recipes / Uyen Luu
As an alternative to both, try cooked black-eyed peas or just use the sweet potatoes.
It is simple yet ever so delicious.
An even better option?
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Caramelize the bananas with a little sugar and add them on top of the rice pudding to serve.
Rice pudding can be eaten cold just out of the fridge, which is great in the summer.
Some coconut creams become solid at room temperature.
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This recipe is very forgiving, so you’re able to use any brand of white glutinous rice.
Allow the rice to soak for at least 30 minutes.
Drain the rice well into a fine mesh sieve set over the sink.
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The rice will be fluffy, sticky, and double in size.
Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream.
Stir well, put the lid on, and cook for 5 minutes.
Simply Recipes / Uyen Luu
It should be soft.
Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.
Simply Recipes / Uyen Luu
Simply Recipes / Uyen Luu
