Coconut Rice Pudding

 Coconut rice pudding is amazingly rich, creamy, refreshing and exotic to taste.  This awesome cake like dessert has a nice and sweet flavour of cardamom and creaminess of coconut on bite.  Coconut  is  used  in  a   myriad  of  ways  for  desserts  like  in  cakes,  puddings, breads, biscuits, cupcakes, custards and pancakes. Coconut either fresh, desiccated or the rich coconut milk adds flavour and creaminess in the dish.

It complements well with other spices, ingredients and makes the dish highly tempting, luscious and simply hard to resist. Coconut is a very versatile ingredient that enriches sweet and savory dishes. Coconut cooked with rice and flavoured with cardamom is a perfect combo of flavours to taste. This dish is rich creamy, soft dessert that has the right balance of nutty coconut and subtle sweetness added to make the rice sweetened and blends along with coconut well.

This dessert can be eaten as tea snack.  In India, Kerala is the main hub where coconut milk or meat of coconut is extensively used for various dishes such as Paal Paniyaram (Paniyaram In Coconut Milk), Tapioca With Coconut Milk, Fish Molee (Kerala Style In Coconut Milk), Coconut Milk Rasam (Kobbari Charu) and many more. Coconut is used in various ways for culinary use.

The white flesh meat in the coconut is edible and can be used fresh or dried for cooking. It is used for making chutney, adding few spices to it and makes a aromatic masala for curries and gravies. The fleshy part can also be used to produce coconut milk which are used in various aromatic and flavorful dishes like cooking fish in coconut milk with spices or for making kheer (Indian dessert).

Puttu, a culinary delicacy of Kerala and Tamil Nadu, where layers of coconut alternate with layers of powdered rice are fitted into a bamboo stalk or in recent times this has been replaced with steel or aluminium tubes, which is then steamed over a pot. Invariably coconut chutney is an important accompaniment served with Idli, Vada and Dosa. Ground coconut with spices is also used in making of Sambar.

How to prepare Coconut Rice Pudding:

Ingredients:

1. Boiled rice               -       1 cup


2. Coconut                   -       ¾ cup


3. Sugar                       -       1 cup


4. Cardamom powder   -       ¼ ts


5. Eggs                         -       2 nos

Directions:

1. Take a bowl add boiled rice, freshly grated coconut, sugar, cardamom powder, eggs, mix this well.


2. Take a aluminium mould and apply butter and grease the mould well.


3. Pour the mixture and sprinkle some sugar on top.


4. Bake at 180 degree centigrade for 20 minutes. Coconut Rice Pudding tastes exceptionally wonderful.The dessert is high in flavour, texture, and taste. Coconut give a nice sweetness and creamy body to the pudding blended with rice and egg flavoured with cardamom powder. The pudding feels lighter in your mouth and it adds richness and flavour. Coconuts are famous for their flavorful white meat and milk. These fruits are not only delicious, but they're packed with fiber and minerals, including calcium, iron, magnesium, phosphorus, potassium, sodium and zinc. They also contain vitamin C and folate, an especially important nutrient during pregnancy. To treat yourself to a taste of exotic, beautiful, guilt free tropical dessert then you must try this incredible coconut rice pudding to pamper your palate.

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