When I was a kid, I never ate rice pudding.
My mom used to by these jumbo rice pudding tubs from Costco and I’d just leave it to my siblings to demolish ’em — the rate at which my family could go through rice pudding probably would have disturbed even the most devoted of enthusiasts.
The reason, of course, as to why my 10-year-old self would never go near the rice pudding was because these enormous, pre-packed fridge-invaders from Costco were full of raisins.
Ugh. I don’t even think I need to talk about how much I hate raisins…
So, while I could go on and on about that, today I’m here to tell you that there’s rice pudding hope for raisin-haters!
Originally, I came across this recipe while browsing through an old Oprah Magazine.
My issues with Oprah’s housewife-cult-culture aside, I’ll admit that she can do good things from time to time — like print an awesomely adaptable rice pudding recipe!
Coconut, lychee, almond, and ginger are totally made for each other — I had to try hard to keep from stuffing my cheeks with the ingredients while I worked.
Lychee saké can be difficult to acquire (depending on your budget and where you live), but, if you must, I recommend using plain saké instead of lychee liqueur, just because the bright, citrusy notes of saké add complexity to this rice pudding instead of just adding to the sweetness.
Lychee puree can be made by pureeing fresh or canned lychees in a food processor.
Coconut Lychee Rice Pudding
*adapted from Oprah.com
- 1 large egg
- 3 tablespoons butter, melted
- 1/2 cup white sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups 2% milk
- 1 & 1/4 cup coconut milk
- 1/4 cup + 2 tablespoons whip cream (unwhipped)
- 2 tablespoons lychee or regular saké
- 1/2 teaspoon vanilla extract
- 1/4 cup lychee puree
- 3/4 cup diced crystallized ginger
- 3/4 cup sliced almonds
- 1 cup basmati rice
- almonds, coconut, banana, kiwi, for garnish
Preheat the oven to 325°F (or 165°C). Butter and flour the sides of a 9 x 9 inch square baking dish — for this recipe, a glass dish is ideal, but if you only have a metal pan then line the bottom with parchment paper as well.
In a large bowl, whisk together the egg, melted butter, sugar, salt, and ground ginger until creamy.
Next, whisk in the 2% milk, coconut milk, whip cream, saké, vanilla extract, and lychee puree and beat until everything is well combined.
Stir in the basmati rice, sliced almonds, and crystallized ginger.
Carefully pour the mixture into the prepared dish — make sure to spread the solid ingredients over the bottom of the dish as evenly as possible.
Cover the baking dish snugly with aluminum foil and place it in the oven.
Bake the rice pudding for 40 minutes while covered with foil, then carefully remove the foil covering and bake it for another 30 ~ 35 minutes.
The rice pudding is done when it becomes set and bubbly, the top is starts to turn golden, and the center only jiggles a little when gently shaken.
Allow the dish to cool for at least 30 minutes before cutting into squares — if you can suffer waiting for even longer, then it becomes much easier to remove the entire rice pudding from the baking dish!
Garnish your rice pudding with toasted coconut, almonds, and tropical fruits — personally, I recommend bananas, just because their soft texture and lack of acidity compliments this rice pudding really well.
I ate two squares before packing this up and giving it away!
This rice pudding was definitely too dangerous to leave around my place — but at least I mean that in the best possible way. Yum!