5.0 from 6 votes
Pandan Rice Pudding
A fusion of Vietnamese flavours and British comfort food. This pandan rice pudding is easy to make, vegan friendly and only 5 ingredients.
Prep Time
5 mins
Cook Time
2 hrs 5 mins
Servings: 4 people
Calories: 549 kcal
Course:
Dessert
Cuisine:
Vietnamese , British
Ingredients
- ½ cup pudding rice, rinsed
- ¼ cup light brown muscovado sugar, packed
- 24 fl.oz. coconut milk
- 2 teaspoon pandan extract
- vegan butter for greasing the baking tin
- optional toppings: crushed pink peppercorns, mango and passionfruit curd
Instructions
- Preheat the oven to 300°F (145C/125C Fan) and grease a 9" casserole dish, or one of similar capacity.
- Add the rice and sugar to the baking dish and stir together.
- In a jug, lightly whisk the pandan extract into the coconut milk and pour this over the rice. Give this a good stir.
- Cover the baking dish and bake in the preheated oven for 2 hours. Uncover and continue baking for about 30 minutes until the mixture appears set and jiggles.
- Remove from the oven and allow to cool for about 5 minutes before serving. Alternatively, allow to cool and then chill in the refrigerator for cold rice pudding.
- Optional: top with crushed pink peppercorns and passionfruit and mango curd.
Cup of Yum
Nutrition Information
Calories
549kcal
(27%)
Carbohydrates
37.6g
(13%)
Protein
5.8g
(12%)
Fat
44.2g
(68%)
Saturated Fat
38.3g
(192%)
Sodium
81mg
(3%)
Potassium
515mg
(15%)
Fiber
4.3g
(17%)
Sugar
15.1g
(30%)
Calcium
43mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 549
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 37.6g | 13% |
| Protein | 5.8g | 12% |
| Fat | 44.2g | 68% |
| Saturated Fat | 38.3g | 192% |
| Sodium | 81mg | 3% |
| Potassium | 515mg | 11% |
| Fiber | 4.3g | 17% |
| Sugar | 15.1g | 30% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.