Jump to 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!
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:
- Pandan extract
- Pudding rice or another short-grained white rice such as paella rice or risotto rice, rinsed.
- Light brown muscovado sugar, firmly packed.
- Coconut milk
- Non-dairy butter for greasing the baking tin.
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.
Then pour the coconut mixture into the pan with the pandan extract and whisk through.
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.
FAQs for Pandan 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!).
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.
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:
Pandan Rice Pudding
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.
Leave a Reply