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    Home » Recipes » Puddings

    Pandan Rice Pudding

    Published: Sep 9, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Pandan rice pudding is a fun new fusion of Vietnamese flavours with a British classic pudding. A perfect comfort food and a super easy 5 ingredient vegan friendly dessert!

    Ramekins filled with pandan rice pudding, topped with pink peppercorn flakes and mango passionfruit curd.

    What is Pandan Flavour

    Pandan is a leaf commonly used as a flavouring in Southeast Asian cuisine. It has an almost malt-like taste and adds a nice subtle flavour to dishes.

    You can occasionally buy Pandan leaves, fresh or dried from markets, but these are also easily sourced online. Alternatively, Pandan is available as an extract which makes it a bit more accessible.

    Making Pandan Rice Pudding

    Ingredients

    This is a quick vegan rice pudding made with pandan extract. You only need five ingredients:

    1. Pandan extract
    2. Pudding rice or another short-grained white rice such as paella rice or risotto rice, rinsed.
    3. Light brown muscovado sugar, firmly packed.
    4. Coconut milk
    5. Non-dairy butter for greasing the baking tin.
    Ingredients for pandan rice pudding.

    One Tin Easy Vegan Rice Pudding

    All you need for this vegan brown sugar rice pudding is a baking tin - a 9" casserole dish or something of similar capacity will work well.

    Butter the dish with the non-dairy butter and add the rice with the sugar. Stir this together to mix and coat the rice in the sugar.

    Greasing a 9" baking dish.
    A 9" baking dish greased with vegan butter.
    Draining rice in a sieve.
    Mixing rice and brown sugar in a buttered pan.
    Mixing brown sugar and rice in a greased baking dish.

    Then pour the coconut mixture into the pan with the pandan extract and whisk through.

    Pandan and coconut milk.
    Coconut milk and pandan extract added to baking dish with rice and sugar.

    Cover the tin with a lid or aluminium foil and bake in your preheated oven.

    This is a low and slow baking recipe, so it is super hands off. Once covered, leave the rice pudding for about 2 hours. Then, remove the lid and allow to cook for 20-30 minutes more until it appears a bit jiggly and set.

    Brown sugar vegan rice pudding from oven.

    FAQs for Pandan Rice Pudding

    Do I have to cover rice pudding?

    You don't have to cover rice pudding, strictly speaking. If you don't cover this, a skin may form on the top of the pudding as it cooks. This won't have any negative impact on the flavour. If you do bake uncovered, the cooking time will be reduced to 1 hour 45 minutes or so (keep an eye on it!).

    How long does rice pudding keep?

    You can serve rice pudding warm or chilled. For warm, it is best eaten fresh on the day as reheating may dry it out. Rice pudding keeps well for a few days chilled.

    Can I make this rice pudding with milk instead of coconut milk?

    Yes, absolutely. If you do not want or need a vegan recipe, you can replace the coconut milk with regular semi skimmed or whole (2% or full fat) milk. You can also try this recipe with other non-dairy milk substitutes.

    If you like this recipe, you might also like:

    • Blueberry Pavlova
    • Giant Blueberry Strawberry Shortcake Trifle
    • Tres leches cupcakes
    Ramekins filled with pandan rice pudding, topped with pink peppercorn flakes and mango passionfruit curd.

    Pandan Rice Pudding

    Liz Mincin
    A fusion of Vietnamese flavours and British comfort food. This pandan rice pudding is easy to make, vegan friendly and only 5 ingredients.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 2 hrs 30 mins
    Course Dessert
    Cuisine British, Vietnamese
    Servings 4 people
    Calories 549 kcal

    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.

    Nutrition

    Calories: 549kcalCarbohydrates: 37.6gProtein: 5.8gFat: 44.2gSaturated Fat: 38.3gSodium: 81mgPotassium: 515mgFiber: 4.3gSugar: 15.1gCalcium: 43mgIron: 4mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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